Oh my goodness this was so delicious! Everything was made on the grill and the meal was finished in under an hour. The original recipe only serves 2, so I increased the ingredient amounts below to get me at least 6 meals. I also changed the chicken rub ingredients slightly because the original recipe had a ton of cumin and used coconut sugar, so check out the original recipe link at the bottom for comparison to see which version you would rather make. Of note, I recommend setting your grill on a lower temperature so you don't burn anything. The cauliflower and plantains grilled almost immediately and I ended up burning some of my plantains pretty bad. I also made the mistake of throwing all of the plantains on the grill at once, which took too long to flip them all, so that contributed to the really burnt plantains as well. I used these Grill Mats for the cauliflower and plantains, which helped out tremendously! I didn't add the avocado to the bowls, but I imagine that would only make the meal even tastier. Also, if you think this looks yummy you should also check out this Baked Jerk Chicken with Coconut Rice & Cinnamon Sweet Plantains I've made before. The Coconut Rice from that recipe was amazing and is also a good option for this Caribbean Chicken Bowl if you are not up for grilling cauliflower. The grilled cauliflower has a harder crunch texture then if you were to stir-fry it. Definitely a meal you need to make before grilling season is over!
Caribbean Chicken Bowls with Grilled Plantains
For the bowls:
*Note: You will buy a "green plantain" but the actual color should be yellow with some large brown spots. You don't want it ALL brown or it will be way too soft to cut and grill.
Original recipe found here
Sharing the recipes I prepare to help others eat more real food and begin their journey to a healthier life.