Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat a grill or oven broiler to high heat, ensuring it is ready for fire-roasting.

2. 2

   Prepare the Gochujang-Mango Glaze by whisking together 2 tablespoons of gochujang, 1 tablespoon of brown sugar, 1 teaspoon of grated fresh ginger, 1 minced garlic clove, the juice of 1 lime, and 2 tablespoons of vegetable broth in a small saucepan over medium heat for 3 minutes until slightly thickened.

3. 3

   Peel and slice 3 large ripe plantains lengthwise into 1/2-inch thick pieces, then lightly brush them and 1 large red bell pepper (cored and halved) with 1 tablespoon of coconut oil.

4. 4

   Grill or fire-roast the oiled plantains and bell pepper for 4-6 minutes per side, or until charred and tender, then set aside the bell pepper to cool slightly before dicing.

5. 5

   Sauté 4 packed cups of callaloo leaves with 1 tablespoon of coconut oil and 1 minced garlic clove in a large pan over medium heat for 5-7 minutes until wilted, seasoning with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

6. 6

   For the Black Bean & Mango Salsa, combine 1 rinsed and drained 15-ounce can of black beans, 1 diced ripe mango, 1/2 diced red onion, 1/4 cup chopped fresh cilantro, the juice of 1 lime, and the diced fire-roasted red bell pepper in a medium bowl, mixing gently.

7. 7

   Assemble the bowls by layering the sautéed callaloo, fire-roasted plantains, and generous spoonfuls of the Black Bean & Mango Salsa, then drizzle each serving with the prepared Gochujang-Mango Glaze.