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Jamaica | Quinoa Bowls with Jerk Plantains
and black beans / corn / avocados / pineapple dressing

Active: 45 min Total: 45 min
Sweet and spicy flavors balance out these Jamaican-inspired quinoa bowls with avocado, black beans, corn and a sweet, tangy pineapple dressing. Smarts: Feel free to adjust the spice to your preference by seeding the jalapenos and adding more or less to your taste.

Ingredients

Metric
Servings:
4
Jamaican Quinoa Bowls with Beans and Corn:
  • Quinoa, dried - 1 cup
  • Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
  • Corn kernels, fresh or frozen - 1 cup
  • Avocados - 1, sliced
  • Cilantro - 2 Tbsp, leaves torn
  • Oil, cooking - 1 Tbsp
Creamy Pinneaple Dressing:
  • Jalapenos (opt) - 1/2, seeded if you want less heat
  • Pineapple cubes - 1/2 cup
  • Yogurt, plain or Greek - 1/2 cup
  • Limes - 2 tsp, juice of
Jerk-Spiced Plantains:
  • Plantains, large - 3, peeled and sliced (ripe plantains resemble bananas but should be very dark brown on the outside)
  • Oil, cooking - 2 Tbsp
  • Jerk seasoning - 3 tsp (sub Cajun seasoning)

Nutrition Facts

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Prep

  1. Cook quinoa - Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Make dressing - Combine jalapenos, pineapple cubes, yogurt and lime juice in a blender. Blend until smooth. (Can be done up to 3 days ahead)
  3. Plantains - Peel and slice plantains.
  4. Beans / Corn - Drain and rinse beans. If using frozen corn, combine with beans and run under warm water to defrost. If using fresh corn, shave kernels off cobs.
  5. Avocados / Cilantro - Prep as directed

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Make

  1. Heat a nonstick pan over medium-high heat. Add oil (the portion for plantains) and then plantain slices to heated oil. (Cook in batches if your pan isn't large enough to hold all of the slices without overlapping.) Sear plantains until golden brown and tender, 3 to 4 minutes on each side. Just before the plantains finish cooking, season on both sides with Jerk seasoning.
  2. Set plantains aside and return pan to heat. Add second part of oil and then beans and corn. Saute until corn starts to char and blacken in spots, 3 to 4 minutes.
  3. If quinoa was made ahead, reheat in the microwave.
  4. Assemble bowls by topping quinoa with plantains, beans and corn, avocado slices and cilantro. Drizzle pineapple dressing over top and enjoy!

Nutrition Facts

Amount Per Serving
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Reviews

Ratings

Original (89)
Gluten-free (4)
Paleo (17)
Vegetarian (20)

49 reviews

This is my second time making this. I really enjoyed it. I did make an adjustment. Instead of all sausage, I mixed it with 3/4 Turkey to 1/4 Hot Sausage. My family really enjoyed the change from all sausage. The salsa is one of my favorites and goes really well with this meal.

By: Joseph
Posted: Apr 13, 2021
Diet: Original
0 Helpful

Loved that salsa!

By: Sundi
Posted: Aug 24, 2017
Diet: Paleo
0 Helpful

New found love for plantains <3

By: Jenna
Posted: Sep 21, 2016
Diet: Original
0 Helpful

Really loved the burger. Had a hard time peeling the plantains and they were a bit plain at the end. However, it was my first time cooking with them so maybe my skills just need work.

By: Vickie
Posted: Sep 02, 2016
Diet: Original
0 Helpful

Everything was really good, just probably wouldn't make it again (I only give 4 stars for meals I'd make again). Glad I tried the plantains, as they were better than expected!

By: Elissa
Posted: Aug 30, 2016
Diet: Paleo
0 Helpful

Yummy hearty dish with light refreshing pineapple salsa. Loved the pineapple salsa, will make more of this again for other meals!

By: Lorrie
Posted: Aug 30, 2016
Diet: Original
0 Helpful