Island Plantain & Ackee Power Bowl with Coconut-Cinnamon Oats Smoothie

About this meal

A hearty Caribbean breakfast bowl featuring sautéed ripe plantains and ackee, paired with protein-rich black-eyed peas and roasted sweet potato, topped with a sprinkle of fresh thyme and scallions. Accompanied by a creamy coconut-cinnamon oats smoothie sweetened with dates for sustained energy and healthy weight gain.

Ingredients

• Ripe plantain — 1 large, sliced
• Fresh ackee (or canned in water, thoroughly rinsed) — 1 cup
• Sweet potato — 1 medium, diced
• Black-eyed peas (cooked, not canned) — 1/2 cup
• Red bell pepper — 1/4 cup, diced
• Red onion — 1/4 cup, diced
• Scallions — 2, chopped
• Fresh thyme — 1 tsp, leaves only
• Extra virgin olive oil — 2 tbsp
• Sea salt — to taste
• Black pepper — to taste
• Coconut milk (full fat, unsweetened) — 1 cup
• Rolled oats — 1/3 cup
• Medjool dates — 2, pitted
• Ground cinnamon — 1/2 tsp
• Nutmeg — 1/8 tsp
• Pumpkin seeds — 1 tbsp (for topping)
• Fresh fruit (e.g., sliced banana or mango) — 1/4 cup (for smoothie or garnish)

Steps

1. Preheat oven to 400°F (205°C). Toss diced sweet potato with 1 tbsp olive oil, thyme, salt, and pepper. Roast for 20-25 minutes until golden and soft.
2. In a skillet, heat remaining olive oil on medium. Sauté onions and bell peppers until translucent. Add plantain slices, cooking until golden on both sides.
3. Gently fold in the ackee (drained and rinsed), cooked black-eyed peas, roasted sweet potato, and half the scallions. Season with salt, pepper, and more thyme as desired. Cook for 3-4 more minutes, being careful not to break the ackee.
4. Transfer mixture into a breakfast bowl, top with pumpkin seeds and remaining scallions.
5. For the smoothie: In a blender, combine coconut milk, rolled oats, pitted dates, cinnamon, nutmeg, and sliced banana or mango. Blend until smooth and creamy. Add ice if desired for thickness.
6. Serve the breakfast bowl warm with the chilled smoothie alongside.