Plant-Based Bre Eats The Same Thing Every Day
I EAT THE SAME THING EVERY DAY - NOT LITERALLY, BUT I DO ENJOY THIS COMBINATION OF KALE AND BEANS AT LEAST 4 TIMES A WEEK. IT’S SIMPLE, FOOLPROOF, AND SUPER ADAPTABLE.
If you read my post on grocery shopping, then you’d know that I love frozen veggies. Frozen kale is always in my freezer because it’s convenient, requires very little prep work, and is always fresh. One of my #ieatthesamethingeveryday meals is frozen kale with peppers, lots of garlic, onions, and my choice of protein - which is typically chickpeas, pinto beans, or black beans. It pairs well with pikliz too.
I get tons of questions about this meal, and to be honest - I have never measured a single thing when cooking this. I love this meal because I use the same ingredients, and each time, it tastes a bit different. In this post, I’m laying out the flavor combos I use - kind of a ‘taste your way around the kitchen’ recipe.
WHAT’S CONSISTENT ABOUT THIS MEAL -
Sweet plantains - fried
Kale
Onion
Garlic
Red or orange peppers
Fire-roasted corn (frozen)
For protein, I typically use canned (rinsed) beans or a meatless alternative like soy meatless crumbles
The seasoning combinations I use -
SMOKED PAPRIKA + CHILI POWDER + SMOKED SALT + BLACK PEPPER
JERK SEASONING + SMOKED PAPRIKA + PINK SALT
TACO SEASONING + DARK CHILI POWDER + PINK SALT + CAYENNE PEPPER
HARISSA + PINK SALT + SMOKED PAPRIKA + CAYENNE PEPPER
SMOKED PAPRIKA + BLACK PEPPER + PINK SALT + CUMIN + ONION POWDER+ CHILI POWDER + NO-SALT SEASONING BLEND + A TOUCH OF SMOKED MEXICAN SEASONING.
I also use frozen tomato paste and oil & herb cubes for added flavor and ease. For details on making frozen oil and herbs click here.
HOW I THROW IT TOGETHER -
In a saucepan on medium heat - heat a splash of extra virgin olive oil. Once the oil/pan is hot, reduce the heat to medium-low. Add your diced garlic, onion, and bell peppers to the pan. Cook for roughly 3-5 minutes. Season with pink salt.
Rinse your canned beans. Add them to the pan. Bring heat back to medium. Add roughly 1/2 cup of beans to the pan with a frozen oil and herb* cube. Add whatever seasoning combination you’re going with. Combine everything well.
Next, add your frozen kale and roasted corn. Combine everything well. Add a bit more pink salt (to taste).
Serve with plantains.
**if you don’t have oil and herb cubes, you can use fresh cilantro and olive oil directly to the pan.
PLANTAIN dEATS -
**THE DARKER THE PLANTAIN THE SWEETER IT WILL BE.
Slice your plantain to make peeling it easier.
Once your plantain is peeled slice on a diagonal.
Add to hot oil (in a sauce or frying pan).
Watch the plantain because they can cook too fast if the oil is too hot.
Flip when they start to brown.
Remove them from the oil and transfer them to a cooling rack or place them on a few paper towels stacked together.
FOR MORE VISUALS OF THIS MEAL CHECK OUT MY INSTAGRAM STORIES. I HOPE YOU FIND THIS MEAL AS TASTY AND EFFORTLESS AS I DO.
With love,
Breanna
