Coconut Curry Quinoa Bowls

Preheat the oven to 425℉. Add quinoa, kidney beans, coconut milk, curry powder, just ¼ tsp ground nutmeg, ¾ cup water, and a pinch of salt and pepper to a small pot and stir. Bring to a boil, reduce heat, cover, and cook until quinoa spirals burst and water is absorbed, 12 to 15 minutes. In the last 5 minutes of cooking, add kale on top of the quinoa along with a pinch of salt and pepper. Replace the cover and continue cooking for the remaining time. (4-serving meal: use ½ tsp nutmeg, 1½ cups water) TIP: Keep the remaining nutmeg for your own use.

Add plantains, 1 tbsp vegetable oil, and a generous pinch of salt to a foil-lined baking sheet and toss. Bake until lightly browned and beginning to crisp, 10 to 12 minutes. Flip the plantains and move them to one side of the baking sheet. Add fajita blend, just 2 tbsp Mojo Verde, and just half the cayenne pepper to the other side of the baking sheet and toss to combine. Bake until plantains are crispy and veggies are tender, 10 to 12 minutes. Remove from the oven and toss the crispy plantains with lime zest. (4-serving meal: use 2 tbsp vegetable oil, 4 tbsp Mojo Verde) TIP: Use more or less cayenne depending on your spice preference.

Divide the coconut curry quinoa between bowls. Top with kale, Caribbean peppers, and crispy plantains. Serve with lime wedges and remaining Mojo Verde. Bon apeti!