Cuban Mung Bean Plantain Bowl
Cuban Mung Bean Plantain Bowl with vegan and low FODMAP ingredients.
Ingredients
Creamy Mung Beans
- 1 cup sprouted mung beans
- 4 cups water
- 1/2 cup plant-based milk
- 1 tsp cumin
- 1 tsp paprika
- 1/4 cup shredded vegan cheese optional
- fresh cilantro topping
- sea salt to taste
Crispy Plantains
- 1 ripe plantanin unlike bananas, plantains are ripe when they are nearly black
Red Pepper Stirfry
- 1 red bell pepper, sliced into 4 inch pieces
- 1/2 jalapeño, thinly sliced
- 2 radishes, thinly sliced
- 1 lime, juice from topping
Turmeric Oregano Rice
- 1/2 cup jasmine or brown rice
- 1/2 tsp turmeric
- 3/4 tsp oregano
Instructions
- Gather your ingredients and preheat your oven or air fryer to 400 degrees. Slice your plantain diagonally and bake for about 20 minutes flipping once halfway through.
- Bring 4 cups of water to a boil and add in 1 cup of rinsed mung beans. Cook until slightly tender then remove from heat and let sit for 10 minutes. Drain and rinse.
- Add your mung beans back to a pan and cook on a low-medium heat with plant-based milk, cumin, paprika, sea salt, and vegan shredded cheese. Cook until the milk has completely absorbed.
- Slice your red bell pepper, radishes, and jalapeños. Heat avocado oil on a pan and add the radish and jalapeño. Once they’re slightly blackened, set them aside and pan fry the bell peppers until slightly tender. Combine the three and season with the juice of 1/2 a lime.
- Cook your rice in about 1 1/2 cups of water. When the rice is nearly done cooking, add in the turmeric and oregano and mix to combine.
- Divide into two large bowls or four small bowls. Top bowls with fresh cilantro and the juice of the other 1/2 of the lime.