Citrus-Kissed Mojo Protein Bowl
From: Ian Seddon's Cookbook
🥘 Ingredients
- Avocado
- Rehydrated TVP 7 oz
- Mojo Sauce 16 tbsp
- small-medium ripe plantains 2
- large head romaine lettuce or Little Gem 1
- small red onions ½
- cilantro leaves and tender stems 1 handful
- Kosher
- Cooked White Rice 3 cup
If you bought vegan ground meat instead of TVP, cook per the package instructions, then add the Mojo Sauce as listed in step 1(c). To speed up the ripening process for plantains, add them to a paper bag with a ripe banana and close the bag; store in a warm spot. If you bought extra plantains instead of rice, skip heating the rice in step 4 and cook the plantains in batches in step 3. (You can cook about 2 small-medium plantains at a time in a large nonstick frying pan.) Or if you have two nonstick pans, cook the plantains while you cook the TVP. If you bought mango or pineapple instead of plantains, here is how to prep it. For mango: Simply slice and serve in the bowls. For pineapple: Cut into rings, removing the core. In step 3, cook over medium-high heat, 2 to 3 minutes per side, until seared. Not a fan of cilantro? Simply omit. Storage: Store all components separately in the fridge for 3 to 4 days. To reheat the mojo TVP, add a drizzle of oil to a nonstick pan and heat over medium until warmed and slightly crispy again. For the best texture and flavor, cook your plantains fresh as listed in step 3. Prep your veggies, reheat the rice, then assemble as listed in the last step right before serving. Nutrition boost: Top your bowls with avocado and/or shredded cabbage. For a protein boost, toss some black beans with a bit of the Mojo Sauce and serve in the bowls. Shortcut: If you bought pre-cooked plantains, cook according to the package instructions right before serving.
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1Gather: Avocado oil, Rehydrated TVP , Mojo Sauce , small-medium ripe plantains , large head romaine lettuce or Little Gem , small red onions , cilantro leaves and tender stems , Kosher salt, Cooked White Rice .
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2Cook the TVP. Heat a large nonstick frying pan over medium-high heat with 1 tablespoon (14g) oil for 2 minutes. Once shimmering, add half of the Rehydrated TVP and stir to coat in the oil, adding a drizzle more oil if needed. Cook undisturbed for 3 minutes. Stir, then continue to cook for 3-5 minutes more, stirring occasionally, until the TVP is toasted, slightly chewy, and no longer steamy or soft. If it starts to burn, lower the heat to medium. Transfer to a plate. Add 1 tablespoon (14g) oil to the pan, then add the second half of the Rehydrated TVP. Cook undisturbed for 2 minutes, then cook for another 2 to 4 minutes, stirring occasionally, until toasted. Return all of the cooked TVP to the pan along with a generous 1/2 cup Mojo Sauce (shake first if any liquid has settled). Stir constantly for 1 to 2 minutes, until fully coated. Add to a bowl and wipe out the pan.
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3While the TVP cooks, prep the other ingredients. Plantains: Slice the plantains into ½-inch (1.3 cm) slices on a sharp bias. (Don’t cut too thick or they won’t cook through.) Chop the romaine. Thinly slice the red onions. Chop the cilantro. TIP: If saving leftovers, only prep as many plantains and veggies as you’ll eat.
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4Cook the plantains. Add the frying pan back to the stove over medium heat. Add a generous drizzle of oil. Arrange the plantains in a single layer and lightly salt. Cook for 2-4 minutes , until golden brown with caramelized edges that release easily from the pan. Flip, and cook for another 2 to 4 minutes until the other side is golden and they are soft and tender in the middle.
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5While the plantains cook, reheat the Cooked White Rice. Add it to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice keeps the rice tender.)
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6Assemble: Divide the rice among bowls. Top with romaine, red onion, cilantro, plantains, and mojo TVP. Drizzle the reserved Mojo Sauce on top.