Name: Caribbean Macro Bowl
Yield: Serves 4
Cuisine: Trinidadian
Ingredients: Juice of 1 lemon; 1 teaspoon black pepper; ½ small bell pepper; 1 cup (150 g) cherry tomatoes, sliced; 1½ cups (300 g) mashed baked sweet potato; 1 tablespoon toasted pumpkin seeds; 1 tablespoon sunflower seeds; 2 cups (200 g) shredded red cabbage; 2 teaspoons agave nectar; 2 garlic cloves; 2 teaspoons Jamaican Jerk Seasoning; 1 teaspoon powdered ginger or finely minced fresh ginger; 2 teaspoons Dijon mustard; 1 green onion, optional; 1 cup (190 g) quinoa, washed; Juice of ½ lemon; 1 cup (30 g) fresh moringa leaves or 1 tablespoon Moringa Leaf Powder; 1 cup (240 ml) light coconut milk or fresh coconut milk; 1 cup (240 ml) water; 1 medium onion, chopped; ½ red onion, thinly sliced; ½ teaspoon onion powder; 2 plantains, sliced diagonally; ½ cup (120 ml) warm water; One 15-ounce (425 g) can chickpeas, drained and rinsed; 10 kale leaves, thinly sliced; Pinch of pink or sea salt; 2 tablespoons tahini; 2 tablespoons grapeseed oil; 1 teaspoon pink or sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

You are in for a treat with this artsy bowl, featuring make-now, eat-later jerk sweet potato balls. Other flavors are coconut, quinoa, moringa, and plantains. Macro bowls are easy to assemble, are customizable, and can be prepped ahead. The key is to make sure your bowl is balanced. I try not to overseason the base because the dressing adds flavor. I like the beauty of each ingredient to shine through. I call this flavor leaning, where you use something else for flavor and calories.