Ital-Inspired Vegan Bowl

Ingredients

1 plantain, sliced

2 tbsp coconut oil

1 can (400 g / 14 oz) chickpeas, drained and rinsed

200 g / 7 oz pumpkin, diced

100 g / 3.5 oz fresh spinach

1 red bell pepper, sliced

1 courgette (zucchini), half-moons

200 ml / ¾ cup coconut milk

1 tsp turmeric

150 g / ¾ cup quinoa or basmati rice

Finish: Jamaican Jive Hot Sauce

Cook quinoa or rice according to package instructions.

Heat coconut oil, fry plantain slices until golden brown. Set aside.

In the same pan, sauté pumpkin and chickpeas, add turmeric and coconut milk. Simmer until pumpkin is tender.
Stir in spinach and let wilt.
Grill bell pepper and courgette for a smoky touch.
Assemble bowl: base of quinoa/rice, topped with stew, grilled vegetables, and plantains.
Finish with a drizzle of Jamaican Jive Hot Sauce.

👉 The result: a colorful, wholesome bowl that tastes like Jamaica in every bite.