Tropical Vegan Caribbean Banana Leaf Rice Bowl with Mango Salsa and Island-Spiced Quinoa

Allergens

Coconut (possible allergen) - Nuts (possible cross-contamination in some ingredients)

Ingredients

• 2 cups uncooked white or brown rice
• 1 cup quinoa
• 4 cups water or vegetable broth
• 2 ripe bananas, leaves
• 1 cup mango, diced
• 1 avocado, sliced
• 1 red bell pepper, chopped
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper, to taste
• 2 tablespoons coconut oil or olive oil

Instructions

1. Rinse the rice and quinoa under cold water until the water runs clear. In a large pot, bring the water or vegetable broth to a boil. Add the rice and quinoa, reduce heat to low, cover, and cook for 15 20 minutes or until tender. Set aside. While the rice is cooking, in a medium pan, heat the coconut oil over medium heat. Add the cumin, coriander, salt, and pepper, stirring to combine. Cook for about 1 minute until fragrant. Stir in the quinoa and cook for another 5 7 minutes, or until golden brown and slightly crispy. Remove from heat and set aside. In a small bowl, mix together the diced mango, red bell pepper, red onion, and lime juice to create the salsa. Gently stir in the cilantro. To assemble the dish, place a banana leaf on a flat surface. Spoon a generous portion of the cooked rice onto the center of the leaf, followed by a scoop of the island spiced quinoa. Top with mango salsa and avocado slices. Wrap the banana leaf around the ingredients to form a packet. Repeat for all servings and let them rest for about 5 minutes before unwrapping and serving.

Chef’s Insight

To maximize flavor, let the ingredients marinate together for a short time before assembling the dish.

Notes

This recipe is suitable for a vegan diet and free of gluten, dairy, and refined sugar.