with Plantain Arepas & Creamy Cabbage Slaw
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- 1 plantain, sliced into ¼-inch rounds (divided)
- 1 onion, thinly sliced
- 3 Roma tomatoes, quartered
- 1 tbsp dried oregano
- ½ cup beluga lentils
- 1 tbsp red wine vinegar (divided)
- 3 mini sweet peppers, thinly sliced
- 3 oz Castelvetrano olives, halved
- ½ cup masa harina
- 2 oz shredded green cabbage
- 2 tbsp vegan mayo
- Salt and pepper*
- 2 tbsp vegetable oil*
- 1 tbsp olive oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
Add just half of the plantain to a small saucepan, cover with 1 inch water, and bring to a boil. Cook until fork-tender, 4 to 6 minutes. Drain and return plantain to the saucepan, off heat. Mash boiled plantain with a fork. TIP: Don’t worry if the plantains you receive have black spots on the peel—that means they’re ripe.
Heat 1 tbsp vegetable oil in a medium saucepan over medium-high heat. Add onion and cook until translucent, 3 to 5 minutes. Add remaining plantain, tomato, oregano, lentils, just half the red wine vinegar, and 4 cups water to the saucepan. Bring the picadillo to a boil and cook until the liquid is reduced by half, stirring occasionally, 20 to 25 minutes. Add mini sweet peppers and olives to the picadillo and cover with a lid. Cook until lentils are tender, another 8 to 10 minutes. (4-serving meal: use 2 tbsp vegetable oil, 8 cups water)
Add mashed plantain, masa harina, ¼ tsp salt, ¼ cup water, and 1 tbsp olive oil to a large bowl and mix the arepa dough with your hands. Divide dough into 4 equal parts and shape into small, flat rounds about ½-inch thick. Wipe the large skillet clean and return it to medium heat with 1 tbsp vegetable oil. Once hot, add plantain arepas and cook until golden brown, 3 to 5 minutes per side. (4-serving meal: use ½ tsp salt, ½ cup water, 2 tbsp olive oil, divide into 8 equal parts, 2 tbsp vegetable oil) TIP: If the dough is too dry, add up to 2 tbsp water.
Add shredded green cabbage, remaining red wine vinegar, mayo, and a pinch of salt to a small bowl and stir to combine.
Divide the picadillo between bowls. Top with cabbage slaw and arepas. Enjoy!