Trini Doubles Power Bowl

About this meal

A high-protein, plant-powered take on the classic Trinidadian 'doubles'. This deconstructed bowl features fresh bara-style flatbreads, spicy curried chickpeas (channa) enriched with lentils, and vibrant chutneys. Served with a spicy-sweet tamarind-mango dressing and a refreshing, protein-fortified coconut punch.

Ingredients

• Chickpeas (garbanzo beans), cooked — 1 cup
• Red lentils, cooked — 1/2 cup
• Whole wheat flour — 1 cup
• Baking powder — 1/2 tsp
• Turmeric powder — 1/2 tsp
• Salt — 1/2 tsp
• Warm water — 1/2 cup
• Coconut oil — 2 tbsp
• Garlic, minced — 2 cloves
• Culantro (chadon beni), chopped — 2 tbsp
• Curry powder — 1 tbsp
• Cumin powder (geera) — 1 tsp
• Scotch bonnet pepper, finely diced — 1/2 pepper (to taste)
• Fresh mango, diced — 1/2 cup
• Tamarind pulp — 1/4 cup
• Maple syrup — 1 tbsp
• Fresh grated ginger — 1 tsp
• Fresh cucumber, sliced — 1/2 cup
• Fresh cilantro leaves — 2 tbsp
• Plant-based vanilla protein powder — 1 scoop
• Coconut water, chilled — 1 cup
• Unsweetened almond milk — 1/2 cup
• Ground cinnamon — 1/4 tsp

Steps

1. 1. Make Bara Flatbreads: In a mixing bowl, combine whole wheat flour, baking powder, turmeric, and salt. Add warm water little by little, kneading until a soft dough forms. Rest 15 minutes, then divide into small balls. Flatten and pan-cook each bara in a little coconut oil on each side until golden. Set aside.
2. 2. Prepare Channa & Lentils: In a saucepan, heat 1 tbsp coconut oil. Add garlic, chopped culantro, curry and cumin powder. Sauté 1 min. Add cooked chickpeas, cooked lentils, half the diced scotch bonnet, and 1/4 cup water. Simmer 10 min until flavors meld. Season with salt to taste.
3. 3. Tamarind-Mango Chutney: In a saucepan, combine tamarind pulp, diced mango, ginger, maple syrup, and remaining scotch bonnet. Cook on low 5-7 min until thickened. Cool slightly.
4. 4. Assemble the bowl: Place sliced cucumber and bara wedges on a plate. Top with curried channa-lentil mix, drizzle with chutney, sprinkle with fresh cilantro.
5. 5. Protein Coconut Punch: In a blender, combine coconut water, almond milk, plant-based vanilla protein powder, and cinnamon. Blend until smooth and creamy. Chill before serving.