The Tropical Treat

plantain

Grilled vegetable kebabs

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Nothing beats a kebab of some sort on a bright sunny day. These grilled vegetable kebabs are really easy to make and you can use whatever veggies you like or have at hand. I like mine bright and I always add a little bit of halloumi and plantain. These kebabs are perfect for a crowd at a barbecue or as a side for dinner with chicken, fish or quinoa.

Perfect sunny day or hot weather food. These vegetable kebabs can be prepared on a grill or on the barbecue. Have them with sweet scotch bonnet sauce, made with fresh mango, pineapple and scotch bonnet chillies, for a fiery kick.

I like to fry my plantain lightly first then put them on the skewers for a more caramelised flavour, but putting them straight onto the grill works well too.

Serves 4
Prep 15 mins
Cook 20 mins
Total 35 mins

Ingredients

For the sweet scotch bonnet sauce

160g pineapple, chopped
120g mango, chopped
1 2cm piece of ginger, finely chopped
1/2 garlic clove, finely chopped
1/2 tsp salt 
1 tbsp honey
Juice of 1/2 lime
50 ml water
50 ml white vinegar
1-2 scotch bonnet chillies, finely chopped

For the grilled vegetable kebabs

1 yellow plantain, sliced into 1 cm rounds
1 courgette, sliced into 1 cm rounds
1 small red onion, roughly chopped 
1x red, yellow and orange pepper, deseeded and roughly chopped 
2 medium corn on the cob, sliced into 6 rounds
250g halloumi, sliced into chunks 
Extra virgin olive oil, for drizzling
Sea salt and freshly ground black pepper, to taste

Method

  1. First make the scotch bonnet sauce. Place all the ingredients except the scotch bonnet chilli into a blender or food processor, blitz until smooth. 
  2. Transfer to a small saucepan, add the chilli and bring to the boil. Leave to one side to cool. 
  3. Turn on the grill to a medium heat or prepare the barbecue. Thread the vegetables and halloumi onto metal or wooden skewers (make sure to soak the wooden skewers in water beforehand). 
  4. Drizzle with olive oil and season with salt and pepper. Grill for 8 -10 minutes on each side or until the vegetables are lightly charred.
  5. Serve immediately with the sweet scotch bonnet sauce. Enjoy!

Sweet Potato and Plantain Buddha Bowl

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Sweet Potato and Plantain Buddha Bowl

I’m here to tell you about the best sweet potato and plantain Buddha bowl…

Firstly, if you didn’t know already Buddha or bliss bowls are typically veggie or vegan dishes (beautifully presented) made with a variety of raw or cooked vegetables, grains and pulses. The brilliant thing about these bowls of goodness are the infinite combinations you can create. 

This is a bright, vibrant delicious bowl that makes you feel good from the inside out…
Sweet Potato and Plantain Buddha Bowl

Naturally, this Buddha bowl is tropically inspired and packed with fresh mango, sweet potato and plantain roasted in coconut oil, refried black beans and avocado. It makes the perfect healthy lunch at home or use it as a side for fish or chicken dishes. 

Sweet Potato and Plantain Buddha Bowl

If you’re not really into salads especially those hardcore green ones, for instance, this Buddha bowl is an amazing alternative. It’s a great way to nourish your body and get in some goodness, all courtesy of Mother Earth!

To sum up, just roll up your sleeves and get creative! This dish needs more slicing and dicing than anything but it’s completely worth it.

Serves 2
Prep 20 mins
Cook 40 mins
Total 60 mins

Ingredients

1 small sweet potato, cut into 1 inch cm semi-circles
1 ripe plantain, cut into 1 inch circles
2 tbsp coconut oil
Refried chipotle black beans recipe is here
1/2 mango, chopped
1 carrot, grated 
1 avocado, peeled, de-stoned and sliced 
A handful of cherry tomatoes 
A handful of curly kale
1/2 red onion, finely sliced (optional)
Sea salt and freshly ground black pepper
Juice of 1 lime

Method

Preheat the oven to 200C / gas mark 6 / 180C fan and line a baking tray with greaseproof paper. Arrange the sweet potato and plantain on the baking tray and season with sea salt. 

Drizzle over 1-2tbsp of coconut oil ensuring the sweet potato and plantain are evenly coated and bake for 30-40 mins or until golden brown.

Meanwhile, make the refried chipotle black beans – see the recipe here. 

In a large pan, steam your curly kale for 5-6 mins until cooked and season with sea salt and pepper. Squeeze some lime juice over the chopped mango and avocado.

Assemble the Buddha bowl, first put the roasted veggies on the plate and then arrange the chipotle black beans, cherry tomatoes, carrot, kale, chopped mango, avocado and finish with red onion. Enjoy!