Roasted Cabbage Halves with Coconut Lime Rice, Spiced Black Beans, and Crispy Plantain Crunch

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the 4 cabbage wedges on a sheet pan. Brush them with 2 tablespoons (30 ml) olive oil and season with 1 teaspoon salt, black pepper, 1 teaspoon smoked paprika, and 1 teaspoon cumin. Roast for 30 to 35 minutes at 220 °C / 425 °F, turning once halfway through, until the cabbage is tender and browned at the edges.

2. 2

   While the cabbage roasts, make the rice. In a medium saucepan, combine the jasmine rice, coconut milk, water, half of the lime zest, 1 grated garlic clove, and 1/4 teaspoon salt. Bring to a boil, cover, reduce the heat, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes. Fluff with a fork and stir in 1 tablespoon lime juice.

3. 3

   For the black beans, heat 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Add half of the red onion and 3 chopped garlic cloves. Cook for 3 to 4 minutes until softened. Stir in the black beans, 1 teaspoon smoked paprika, 1 teaspoon cumin, the dried oregano, 1/4 teaspoon salt, and the vegetable broth. Cook for 8 to 10 minutes, lightly mashing a small portion of the beans so they become slightly creamy.

4. 4

   In a small skillet, heat the remaining 1 tablespoon (15 ml) olive oil over medium heat. Add the diced plantain and cook for 4 to 5 minutes, stirring, until deeply golden. Add the pumpkin seeds and toast for 1 to 2 minutes more. Remove from the heat and toss with the chopped cilantro, the remaining red onion, apple cider vinegar, the remaining tablespoon of lime juice, the remaining lime zest, and a pinch of salt.

5. 5

   To serve, divide the coconut lime rice among 4 plates. Spoon the spiced black beans over it and place a roasted cabbage wedge on each plate. Finish with the plantain, cilantro, and pumpkin seed crunch. Serve immediately.