Sweet Cinnamon Grilled Plantains

We’re talking plantains today. You know, the XL banana looking things. You probably see them every time you’re at the store but always pass them by.

Sweet Cinnamon Grilled Plantains |edibleperspective.com
Sweet Cinnamon Grilled Plantains |edibleperspective.com

Plantains and bananas are similar but have many differences. To start, plantains have a much higher starch content than bananas and are lower in natural sugars. You want to let plantains fully brown and even start to blacken before using them to let more of their sweetness come through and for a more tender texture.  Plantains can easily go sweet or savory and are also heartier than bananas. They’re most commonly cooked before serving and not eaten raw, although you can eat them straight from the peel if you choose.

Sweet Cinnamon Grilled Plantains |edibleperspective.com
Sweet Cinnamon Grilled Plantains |edibleperspective.com

If you’ve never had plantains before but you like bananas I can almost guarantee you’ll be a fan. And if you’re not a banana lover you may still wan to give these a chance.

Today we’re going to caramelize them on the grill with a little bit of cinnamon, sugar, and coconut oil. They’re the perfect breakfast treat or base to a huge scoop of ice cream. Or maybe layered in an ice cream parfait. Uhhh, yeah.

Sweet Cinnamon Grilled Plantains |edibleperspective.com
Sweet Cinnamon Grilled Plantains |edibleperspective.com

They are a cinch to prepare and take just minutes before they’re grilled to caramelized perfection.

Sweet Cinnamon Grilled Plantains |edibleperspective.com
Sweet Cinnamon Grilled Plantains |edibleperspective.com

Serve with a pinch of large flaked sea salt and you’re all set!

Or maybe a chocolate drizzle.

Or smear of almond butter.

Or fresh berries.

Or all of the above.

Sweet Cinnamon Grilled Plantains |edibleperspective.com
Sweet Cinnamon Grilled Plantains |edibleperspective.com

Print this!

Sweet Cinnamon Grilled Plantains

gluten-free, vegan // yields 3-4 side dish servings

  • 2 plantains
  • 2 tablespoons melted unrefined coconut oil
  • muscovado sugar, or brown sugar
  • cinnamon
  • large flaked sea salt

*Be sure your plantains are almost fully browned/blackened before using.

Preheat your grill to 350* F.

Trim about 1-2 inches inch off the ends of the plantains [they can get too soft] and peel. Cut into 1-inch slices and place on a large baking sheet. Brush oil over each slice and sprinkle with the sugar and a shake of cinnamon. Flip and repeat. With a fork gently press down on each plantain slice to about 1/4-1/2-inch thickness. Do not flatten completely. Refer to photo 3.

Grease your grill grates with more melted coconut or other oil. Place each plantain on the grill with a metal spatula and grill for about 3 minutes until golden brown and caramelized. Flip and repeat on the other side. Remove, top with sea salt [optional], and serve immediately.

----

I highly recommend serving these with this vegan peach ice cream!

Sweet Cinnamon Grilled Plantains |edibleperspective.com
Sweet Cinnamon Grilled Plantains |edibleperspective.com

I think these are going to be a new staple around here after realizing how easy they are to cook on the grill.

Enjoy!

Ashley

Lemon + Goat Cheese Greens

Once in awhile I feel like going on vegetable vacation.

Lemon + Goat Cheese Greens | edibleperspective.com
Lemon + Goat Cheese Greens | edibleperspective.com

It doesn’t happen often but I think it’s due to eating the same green veggie side with dinner too many nights in a row. I do switch things up throughout the week, but sometimes I need more change. Sometimes I’m just not in the mood for a salad, or broccoli, or spinach, or kale chips. Yes, I’ve tired myself of kale chips. The horror!

Lemon + Goat Cheese Greens | edibleperspective.com
Lemon + Goat Cheese Greens | edibleperspective.com

Whenever this happens it forces me to get a little more creative with our veggie sides. This is a recipe I’ve made a few times and we’ve both loved. It sets me back on track when I feel like taking a green veggie hiatus. It’s fresh and flavorful and perfect for summer but it really works in any season.

[cracked pepper goat cheese]

Lemon + Goat Cheese Greens | edibleperspective.com
Lemon + Goat Cheese Greens | edibleperspective.com

The goat cheese melts between all the layers of the greens creating a lovely creaminess to the dish and also adds a nice bit of tang along with the lemon.

Lemon + Goat Cheese Greens | edibleperspective.com
Lemon + Goat Cheese Greens | edibleperspective.com

If you’re looking for a way to change up your weeknight greens or just want an easy + crowd pleasing veggie side, this is definitely your answer.

Lemon + Goat Cheese Greens | edibleperspective.com
Lemon + Goat Cheese Greens | edibleperspective.com

Print this!

Lemon + Goat Cheese Greens

gluten-free // yields 2 servings

  • 1 large bunch collard greens, stems removed
  • 3 tablespoons minced shallot
  • 1 medium garlic clove, minced
  • 2 tablespoons fresh lemon juice
  • 1 1/2 - 2 ounces goat cheese
  • 2-3 teaspoons extra virgin olive oil
  • salt + pepper

Place collard leaves in a stack and make 1/2-inch thick slices in the shorter direction to create ribbons.

Place a medium pot over medium heat with the oil. Once hot add the shallot and cook for about 3-4 minutes, stirring frequently until just starting to brown. Stir in the garlic for about 1 minute and then add in the collard greens and stir.

Reduce heat to low and cover with a lid for about 5 minutes. Stir, then cover and cook for another 3-6 minutes until cooked to your liking. Stir in the lemon juice. Crumble the goat cheese over top and gently stir until the cheese starts to melt and distribute evenly.

Stir in a few pinches of salt and pepper, then taste and add more if needed.

----

Notes: Feel free to use 2 large bunches of large leaf spinach or a large bunch of lacinato kale mixed with a few handfuls of baby spinach.

Lemon + Goat Cheese Greens | edibleperspective.com
Lemon + Goat Cheese Greens | edibleperspective.com

I feel like this was a necessary follow-up to Monday’s ice cream sandwiches.

Ashley