Caribbean Vegetables with Coconut Rice
Well, this started out as a recipe (below) from Chloe Coscarelli's cookbook "Chloe's Kitchen" but we ended up changing every single element -- so thanks for the inspiration Chloe! ;)
For the record, we already had leftover cooked rice, so we simply reheated it, added some baby spinach and half the coconut milk with a little salt and pepper.
Instead of steaming the broccoli and sweet potatoes, we roasted them at 425°F for 20 minutes with the seasoning (salt, pepper, smoked paprika, cinnamon, thyme, cayenne and we also added allspice).
We skipped the plantains and black beans entirely, and used the Jerk Tofu in its place. We started with apple wood smoked tofu, then used our usual marinade (olive oil, tamari, agave, pepper, ketchup) with the addition of lime juice and the remaining jerk seasoning from the veggies, which were sprinkled on top before grilling.