This colorful combo proves a plant-based diet can be all crunch, caramelized goodness, and zesty greens—no meat, no problem.
Makes 4 servings
Oven-roasted plantains with mint-lime topping:
- 1 pound ripe plantains, peeled and cut into 1-inch pieces
- 2 teaspoons oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Mint-lime topping:
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon shallots, minced
- 1 clove garlic, minced
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- Salt to taste
- Black pepper to taste
Preheat oven to 400 degrees F. Toss plantains with oil and season with salt and pepper. Spread evenly on baking sheet and roast until golden brown, about 15-20 minutes. Combine ingredients for mint-lime topping and drizzle over plantains before serving.
Grilled broccolini:
- 1 pound broccolini
- 2 teaspoons oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
Toss broccolini with oil, salt, black pepper, and crushed red pepper. Grill over medium-high heat until bright green and slightly charred, about 3-5 minutes.
Toasted cumin black beans:
- 1 tablespoon cumin seeds
- 3 cups cooked black beans
- 1-1/2 tablespoons oil
- 1 tablespoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1 teaspoon salt
In a dry skillet over medium heat, toast cumin seeds until fragrant, about 1-2 minutes. In a medium pot, combine beans, oil, oregano, toasted cumin seeds, crushed red pepper, and salt. Cook over low-medium heat until heated through, about 10-15 minutes.
Spring greens tossed with apple cider vinegar:
- 2-1/2 teaspoons apple cider vinegar
- 3-1/2 teaspoons oil
- Pinch of salt, to taste
- Pinch of black pepper, to taste
- 10 ounces fresh greens
In a large bowl, whisk together apple cider vinegar and oil. Add a pinch of salt and pepper. Add greens and toss until coated.