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Plantain Rice Bowl with Cilantro Carrot Slaw & Creamy Jalapeño Sauce
2 or 4 Serving Dinner

Plantain Rice Bowl

with Cilantro Carrot Slaw & Creamy Jalapeño Sauce

Tags: Gluten-Free, Soy-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
640
FAT
24g
CARBOHYDRATES
101g
PROTEIN
14g

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INGREDIENTS

  1. ½ cup brown basmati rice
  2. 1 lime, zested and juiced (divided)
  3. ¼ cup cashews
  4. 1 jalapeño, deseeded and minced (divided)
  5. 1 garlic clove
  6. 1 carrot, grated on the large side of a box grater
  7. ¼ oz fresh cilantro, leaves and stems roughly chopped
  8. 1 red onion, thinly sliced
  9. 6 oz collard greens, leaves and stems sliced
  10. 1 tbsp jerk seasoning
  11. 1 plantain, sliced on the diagonal into ½ -inch pieces
  12. 5.5 oz coconut milk
  13. 1 tsp turbinado sugar
  14. Salt and pepper*
  15. 1 tsp vegetable oil*
  16. 1 tbsp + 1 tsp olive oil*
  17. *Not included
  18. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  19. For full ingredient list, see Nutrition.
Allergens: tree nut (coconut, cashew)
Tools: Large nonstick skillet, Box grater, Blender, Small saucepan
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
640
FAT
24g
CARBOHYDRATES
101g
PROTEIN
14g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook brown basmati rice

Add basmati 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 the grains are tender and water is absorbed, 20 to 25 minutes. Add lime zest, stir, and keep covered. (4-serving meal: use 2 cups water)

2
Make creamy jalapeño sauce

Add just half of the lime juice, cashews, just half the jalapeño, garlic clove, ¼ cup warm water, 1 tsp salt, and 1 tbsp of olive oil to a blender. Blend until smooth and set aside. (4-serving meal: use ½ cup warm water, 2 tsp salt, 2 tbsp olive oil) TIP: Reserve the remaining jalapeño for your own use.

3
Make cilantro carrot slaw

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

4
Cook jerk collard greens

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. (4-serving meal: use 2 tsp vegetable oil)

5
Cook coconut plantains

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. (4-serving meal: use 2 tsp olive oil)

6
Serve

Divide basmati 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!

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