Not sure why, but I've been in the mood for plantains... maybe because tariffs might make them scarce and I want to get in when the getting is good.
Meanwhile, I've been working with a new nutritionist, and she's inspiring me to make more "bowls." So I slapped some recipes together and the result --- the best thing I've made all year according to my spouse.
Apologies if you're allergic to coconut.
Sources: Livhuwani | Little Spice Jar | Side Chef
Serves: 4 | Time: 45 min
Changes: I didn't change a thing to the rice nor the #spinach. For the sliders, I replaced red onion with shallot; doubled red chili and cilantro amounts; and used F.
Ingredients
Sliders
1 15-oz can black #beans, drained
1 yellow ripe plantain
2 cloves garlic minced
1 small shallot, sliced or diced
1 tbsp olive oil
1/2 cup #oatmeal (I ended up adding more since the mixture was pretty wet)
1/2 tsp cumin seeds
1/2 tsp chilli powder
1/2 tsp paprika
1 red chilli chopped
1 tbsp fresh cilantro finely chopped
Instant Pot Coconut Rice
1 cup jasmine rice, rinsed
1/2 cup unsweetened (full fat) coconut milk
¾ cup water
½ tsp salt
2 tbsp sugar
Coconut Spinach
15 cups baby spinach
1 ½ coconut oil
2 cloves garlic, minced
1 bunch scallions, minced
1/4 tsp black pepper
1 red chili pepper
1/4 tsp salt
Dash of nutmeg
4 tbsp coconut milk
To Serve
I seasoned some fake mayo with Caribbean spices for the sliders. That it.
Salt, to taste
Instructions
Overall Process: Start with sliders. While sliders bake, start your rice in the Instant Pot. While the rice cooks, cook your spinach. Combine them all together in the bowl at the end. Enjoy!
Sliders
Preheat the oven to 350° F.
Peel the plantain, chop it into small chunks, and place it in a mixing bowl. Then stir in the black beans, oatmeal, shallots, garlic, oil, and chilli until well combined. Using a potato masher, mash everything into a mushy texture.
Use a scoop to add slider patties to a baking sheet lined with parchment paper. Bake sliders for 35 min (or more if you want them crispier).
Instant Pot Coconut Rice
In a measuring cup, combine the coconut milk, water, salt, and sugar, mix well. Add the jasmine rice to the pressure cooker. Pour the prepared liquid over the rice, close the lid and make sure the vent is sealed. Cook the rice on manual ‘high’ pressure for 5 minutes and allow the rice to have a 10-minute natural pressure release. After the 10 minutes of natural pressure release, release any remaining steam by turning the knob to 'vent' and fluff the rice using a fork.
Coconut Spinach
Heat the coconut oil on a low flame in a wide pan, then add the garlic, scallions and black peppe. With your heat on low, cook for 3 minutes, then add the red chili pepper whole.
You can start adding the washed baby spinach at this point. It will seem like a lot at first, but it will wilt down quickly. After all the spinach is added, top with the salt and nutmeg and turn the heat to medium-high. Do not cover the pan. Stir well, then add the coconut milk.
As it comes to a boil, stir well and don’t cover the pan or it will spring too much liquid. Now here’s where you’ll personalize this dish. Check for salt and adjust accordingly and cook to the texture you like. If you would like all the liquid gone, cook it for about 7-10 minutes. Don’t break the pepper, unless you want the raw heat.
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