Oven-baked-spicy-plantain
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Oven baked spicy plantain and sweet potato

Paleo, vegan, gluten free spicy plantain and sweet potatoes, oven baked to perfection
Course Appetiser
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 287kcal
Author Charla

Ingredients

  • 2 ripe plantains skin removed and chopped
  • 1 large sweet potato or two medium sized ones peeled and chopped
  • 1 cup of bell peppers chopped into small pieces
  • 2 medium onions peeled, sliced and halved

For the wet rub

  • 3-4 tbsp of olive oil
  • 2 tbsp of thyme
  • 1 1/2 tsp of chilli
  • 1/2 tsp of nutmeg
  • 1 tsp of black pepper
  • 1 tsp garlic
  • 1/2 tsp garlic

For the dry rub mix

  • 2 tbsp of thyme
  • 1 1/2 tsp of chilli
  • 1/2 tsp of nutmeg
  • 1 tsp of black pepper
  • 1 tsp garlic
  • 1/2 tsp garlic
  • 1 tsp coconut sugar

Instructions

  • Line a large baking tray with parchment paper
  • Preheat oven 180C
  • Mix the wet and dry rub ingredients together in two separate bowls and set aside.
  • Add the plantain, sweet potato and bell peppers to the wet rub bowl and proceed to use your hands to coat the vegetables.
  • Transfer the coated veggies to the baking tray and bake in the oven for 20 minutes, until golden brown tossing the veggies throughout to each side is golden in colour.
  • In a small frying pan add 1 tbsp of olive on medium-high heat then add the onions.
  • Allow the onions to cook until they soften before adding a sprinkle of himalayan salt as this will reduce some of the moisture and help with the caramelising process.
  • As the onions soften they will begin to turn brown and look almost burn.
  • Continue to flip the pan and move the onions around adding a splash of water to lift some of the caramel from the bottom of the pan.
  • As the onions deepen in the colour continue to move the onions adding another splash of water only if the pan is dry to lift any further caramel.
  • Once cooked add the onions to the plantain and sweet potato baking pan and combine
  • Sprinkle the dry rub onto the veggies before serving.

Nutrition

Calories: 287kcal | Carbohydrates: 47g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 53mg | Potassium: 787mg | Fiber: 7g | Sugar: 20g | Vitamin A: 7563IU | Vitamin C: 81mg | Calcium: 56mg | Iron: 3mg