This recipe contains some of my favourite flavours in the world- plantain, coriander, red onion…(I know the last one is weird haha). Together this dish is light, refreshing and bursting with deliciousness! Inspired by Mexican burrito bowls, all I can say is that you have to make it! It is also vegan-friendly and plant-based with the freshest of ingredients combining to create magic! An added bonus is that it only took 20 minutes to create! Without further ado, here is the recipe: 


Total Time 20 minutes
Servings 1 bowl


  • 1/2 ripe plantain
  • 1 tbsp coconut oil
  • Baby gem lettuce
  • 6 cherry tomatoes
  • 1/6 red onion
  • 1 lime
  • 100g cooked black eyed peas
  • Coriander leaves
  • Chilli flakes
  • 1/2 avocado
  • Salt to taste
  • 1/4 tsp garlic powder
  • 1 tsp extra virgin olive oil


  1. Chop your plantain into pieces. Add salt to taste and your coconut oil. Place in the oven at 180*C for 15 minutes or until brown.

  2. Chop your lettuce up and add to a bowl. Drizzle with your extra virgin olive oil and add your black eyed peas. 

  3. Chop up your cherry tomatoes, red onion and a bit of coriander. Add to a bowl and mix. Squeeze 1/4 lime onto the mixture and add to your salad and black eyed peas bowl.

  4. In another bowl, mix your mashed avocado, chilli flakes, 1/4 lime, a bit of coriander, salt to taste and garlic powder. Add your avocado mixture to the salad bowl.

  5. When the plantain is ready, add to your bowl as well! Enjoy!

    (Wow I say "bowl" so many times in this recipe!)


I hope you liked this recipe and give it a try!

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Bry xo