Vegan slow cooker lentil rice bowl with plantains
Recipe type: Lunch, Dinner
Cuisine: Vegan, Trini
Prep time: 
Cook time: 
Total time: 
Serves: 4 rice bowls
This Trini-style slow cooker lentil rice bowl is filled with tonnes of Caribbean inspired plant-based flavours and is a great healthy vegan lunch or dinner
For the lentils and rice:
  • 1 tbsp olive oil
  • ¼ cup chopped onion
  • ⅓ cup chopped sweet peppers
  • ⅓ cup finely chopped carrots
  • 1 tsp chopped cilantro
  • 1 sprig thyme
  • ¼ cup chopped tomato
  • 1 tsp minced garlic
  • 1 cup brown rice
  • 2½ cups vegetable stock
  • 1 18oz can lentils, rinsed and drained
Optional add-ons for the bowls:
  • 1 plantain, boiled or steamed and sliced
  • 1 head of broccoli, boiled or steamed
  • avocado
  • pepper sauce and cilantro
For the crockpot:
  1. Grease crockpot with olive oil to avoid sticking
  2. Add remaining ingredients to the crockpot and cook on high for 1½ - 2 hours, stirring occasionally, until the water is absorbed and the rice is cooked
If cooking on the stovetop:
  1. Heat oil in a large pot and saute onions, sweet peppers and carrots until softened, about 3 - 4 minutes. Add the garlic, cilantro, thyme, tomatoes and rice and saute for another 2 - 3 minutes, until fragrant
  2. Add the lentils and stock and stir to combine
  3. Bring to a boil then reduce heat, cover and allow to simmer for 20 - 30 minutes, until the water is absorbed and the rice is cooked. Add more stock or water as necessary
  4. Taste and add salt or pepper sauce, if desired
  5. If you haven't already cooked your plantain and broccoli, you can do so while the lentil and rice mixture is simmering
For the oven:
  1. Preheat the oven to 350F
  2. Follow steps 1 - 3, ensuring that you use an oven safe pot, preferably cast iron
  3. Bring the mixture to a boil after adding stock, then cover with foil and transfer to the oven
  4. Bake for 25 - 35 minutes until the water is absorbed and the rice is cooked
Assemble the bowls:
  1. Divide rice into 4 bowls, add plantains, broccoli and avocado
  2. Drizzle with pepper sauce and top with more cilantro, if desired
Recipe by Diary of an ExSloth at