Food for the woman you’re becoming.
MINI PLANTAIN BOWLS
with Shredded Chicken, Coriander Cucumber & Avocado
Fresh. Flavorful. Satisfying. A little bowl of sunshine.
These little plantain bowls are a delicious way to turn familiar Caribbean and African ingredients into something fresh and beautiful. Crispy, golden plantain becomes an edible bowl for seasoned shredded chicken, cool cucumber, fresh coriander and creamy avocado. They are perfect for lunch, a light dinner, entertaining—or simply when you want something nourishing that doesn’t feel like “health food.”
Makes 8 mini bowls | Serves 2–4
INGREDIENTS
For the plantain bowls
- 4 Green plantains
- 4 tablespoon olive oil
- Pinch of salt
For the chicken
- 2 cups cooked shredded chicken
- 1 cup olive oil
- 1 garlic clove, minced
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- Juice of ½ lime
- Salt to taste
- Optional: chopped Scotch bonnet or chilli
For the cucumber & coriander topping
- 1 medium cucumber, diced
- ½ small red onion, finely chopped
- ½ cup fresh coriander (cilantro), chopped
- Juice of 1 lime
- 1 teaspoon olive oil
- Pinch of salt and black pepper
To finish
- 1 ripe avocado, diced
- Fresh coriander
- Lime wedges
- Optional: pumpkin seeds or roasted peanuts for crunch
MAKE THE BOWLS
1. Prepare the plantains
Peel and cut into 4 equal pieces, lighly fry unil parially cooked.
Remove from oil, place baking sheet inside lemon squeezer, place plantain inside baking sheet and squeeze firnlu unil a cup is formed, return plantain cups to oil for final frying. Sprinkle with fine salt immediately after frying and place on a paper towel lined plate to catch exra oil
3. Season the chicken
Warm the olive oil in a pan. Add the garlic, paprika, cumin and black pepper. Stir for about 30 seconds, then add the shredded chicken. Toss until hot and coated in the spices. Finish with fresh lime juice and chilli if you like a little heat.
4. Make the cucumber-coriander salad
Combine the diced cucumber, red onion, bell peppers and coriander. Add lime juice, olive oil, salt and black pepper. Toss gently.
5. Build your bowls
Fill each golden plantain cup with shredded chicken. Spoon over the cucumber-coriander mixture and finish with diced avocado. Add fresh coriander, a squeeze of lime.
THE GOLDEN SWAP
Want more heat? Add Scotch bonnet peppers , or your favourite jerk seasoning to the chicken.
Going meat-free? Replace the chicken with seasoned black beans, chickpeas or lentils.
Want seafood? Try garlic-lime shrimp instead of chicken.
Want extra crunch? Swish plantains in cold saltwtaer for 3 seconds before frying cups
WHY WE LOVE IT
🍌 Plantain provides carbohydrates and potassium while bringing natural sweetness to the dish.
🍗 Chicken provides protein to help support muscle maintenance and satiety.
🥑 Avocado contributes fibre and predominantly unsaturated fats.
🥒 Cucumber, coriander and lime bring freshness, hydration and flavour without needing a heavy dressing.
🌶️ Garlic, cumin, paprika and chilli prove that nourishing food does not have to be bland.
THE GOLDEN PLATE NOTE
A nourishing meal should make you feel cared for—not punished.
This is food for the woman you’re becoming: strong, satisfied, vibrant and still very much in love with good food.