Power Bowl

• 2 cups (500 mL) cooked brown rice
• 1 can (19 oz/540 mL) black beans, drained & rinsed (yields 2 cups/500 mL cooked beans)
• juice from 1/2 lemon
• 1 tsp (5 mL) cumin
• 2 ripe plantains, peeled & sliced 1 1/2-inch (4 cm) thick
• 1 Tbsp (15 mL) canola oil
• salt & pepper to taste
• 1 large red bell pepper, thinly sliced
• 2 medium carrots, peeled & julienned
• 1 cup (250 mL) purple cabbage, thinly sliced
• 1 cup (250 mL) yellow tomatoes, halved
• 4 handfuls leafy greens
• 1/4 cup (60 mL) pumpkin seeds, optional

Pepper Sauce

• 1/4 to 1 scotch bonnet pepper (see tips)
• 2 garlic cloves
• 4 Roma tomatoes, quartered
• 1 handful parsley
• 1 small red onion, quartered
• 1/2 cup (125 mL) vegetable stock
• 1 Tbsp (15 mL) olive oil
• salt & pepper to taste