Plantain Rice Bowl

Add rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 20 to 25 minutes. Add lime zest, stir, and let rice sit, covered.

Add just half the lime juice, cashews, just half the jalapeño, garlic, ¼ cup warm water, a pinch of salt, and 1 tbsp olive oil to a blender. Blend until smooth and set aside. TIP: Reserve the remaining jalapeño for your own use.

Add remaining lime juice, carrot, and cilantro to a medium bowl. Sprinkle with salt and pepper and mix the cilantro carrot slaw.

Heat 1 tsp vegetable oil in a large skillet over medium-high heat. Add onion and a pinch of salt and pepper and cook until onion is soft, 4 to 6 minutes. Add collard greens and cook until tender, 4 to 6 minutes. Add jerk seasoning and stir. Transfer to a plate and cover to keep warm.

Wipe skillet clean and heat 1 tsp olive oil over medium-high heat. Add plantain and cook until golden brown, 4 to 6 minutes. Lower heat to medium and add coconut milk and turbinado sugar. Cook until sauce thickens, 2 to 3 minutes.

Divide rice between plates. Top with jerk collard greens, cilantro carrot slaw, and coconut plantains. Drizzle with remaining coconut sauce and creamy jalapeño sauce. Dig in!