WARM Plantain Porridge BOWL
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
A warm and comforting porridge made with mashed plantain, coconut milk, quinoa, and oats, infused with Earl Grey tea and spices. Served with a vibrant tropical fruit plate featuring papaya, avocado, dragon fruit, and jicama.
Ingredients
- 1 ripe plantain
- 1 cup carton coconut milk beverage
- 1 Earl Grey tea bag
- fine sea salt
- 1 tbsp coconut sugar
- 1/4 tsp cinnamon
- 1/8 tsp ground cloves
- 1/4 cup blonde quinoa
- 1/4 cup quick-cooking gluten-free oats
- 1/4 cup water
- 1/4 tsp vanilla extract
- 1 large ripe papaya peeled, halved, seeded, and cut into 1/4-inch-thick slices
- 1 ripe but firm avocado peeled, halved, and cut into 1/4-inch-thick slices
- 2 dragon fruits peeled and cut into 1/4-inch disks
- 1 medium jicama peeled, halved, and cut into 1/8-inch-thick slices
- 4 passion fruits halved, and cut into wedges, keeping the seedy flesh intact
- seeds of 1 pomegranate
- 1 lime
- ancho chili powder
- flake sea salt
Nutrition (per serving, estimated)
Estimated based off 10 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 64.2 mg
- Iron: 3.98 mg
- Magnesium: 163 mg
- Phosphorus: 270 mg
- Potassium: 1258 mg
- Zinc: 1.88 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 ripe plantain
- 1 cup carton coconut milk beverage
- 1 Earl Grey tea bag
- fine sea salt
- 1 tbsp coconut sugar
- 1/4 tsp cinnamon
- 1/8 tsp ground cloves
- 1/4 cup blonde quinoa
- 1/4 cup quick-cooking gluten-free oats
- 1/4 cup water
- 1/4 tsp vanilla extract
- seeds of 1 pomegranate
- 1 lime
- ancho chili powder
- flake sea salt
Prepare
- 1 large ripe papaya, peeled, halved, seeded, and cut into 1/4-inch-thick slices
- 1 ripe but firm avocado, peeled, halved, and cut into 1/4-inch-thick slices
- 2 dragon fruits, peeled and cut into 1/4-inch disks
- 1 medium jicama, peeled, halved, and cut into 1/8-inch-thick slices
- 4 passion fruits, halved, and cut into wedges, keeping the seedy flesh intact
Let's Cook
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Step 1.
In a small pot, peel the ripe plantain (skin should be almost black) and mash it into a pulp.
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Step 2.
Add 1 cup carton coconut milk beverage, 1 Earl Grey tea bag, a pinch of fine sea salt, 1 tablespoon coconut sugar, ¼ teaspoon cinnamon, and ⅛ teaspoon ground cloves to the pot. Bring to a boil.
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Step 3.
Stir in ¼ cup blonde quinoa and reduce to a simmer. Remove the tea bag. Cook the quinoa until bloomed and no longer crunchy, about 20 minutes.
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Step 4.
While the quinoa cooks, prepare the tropical fruit plate: On an oval platter, arrange ¼-inch-thick slices of papaya, avocado, dragon fruit, and jicama in layers, creating a tessellating effect. Add passion fruit wedges and sprinkle pomegranate seeds over the top.
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Step 5.
Zest the lime and set the zest aside. Squeeze the fresh lime juice all over the fruit. Dust a pinch of ancho chili powder over the fruit, then sprinkle the lime zest and a light dusting of flake sea salt. If desired, add a sprinkle of coconut sugar if the fruit is not sweet enough.
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Step 6.
After the quinoa has cooked for about 20 minutes, stir in ¼ cup quick-cooking gluten-free oats and cook for another 5 minutes. The mixture should be thick but not dry; if needed, stir in water by the tablespoon until desired consistency is reached.
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Step 7.
Stir in ¼ teaspoon vanilla extract. Transfer the porridge to bowls. Top with Cashew Crema, coconut sugar, monk fruit maple syrup, or nut butter, if desired.