Tropical Plantain Buddha Bowl [gluten-free, vegan]

Waiting on plantains to ripen is kind of a downer, but when you finish and they taste amazing, it's worth the wait! This recipe makes two large portions or three slightly smaller.

Ingredients you will need for this recipe:
1 cup brown rice
1 bunch of fresh cilantro
2 plantains
1 package organic firm tofu
3 T lime juice (split between the peanut sauce and pepper-mango salsa)
1/3 cup Naked PB peanut powder
2 small cloves of garlic
2 T low-sodium gluten-free tamari or soy sauce (if not GF)
1 T date syrup (or maple syrup)
1 t crushed sesame seeds (or 1 t dark sesame oil for flavor)
1/2 red bell pepper
1/2 yellow bell pepper
1 jalapeno pepper
2 ripe mangoes
3-4 cups of broccoli florets, steamed
2 cups slaw mix (green cabbage with some purple cabbage and carrots)
1 cup shredded purple cabbage
Green onions, to garnish if desired
Chopped peanuts, to garnish if desired

To make the cilantro rice in the Instant Pot:
1 cup brown rice
1 1/2 cups water
1 handful of cilantro, chopped finely
1/4 t salt

Place all ingredients in your Instant Pot. Set the HIGH PRESSURE for 22 minutes, then click cancel and wait until the lid can be opened. Keep the lid on until plating up.

To make the baked tofu and plantains:
2 plantains, ripened to half yellow, half black, then peeled and sliced into angled 1/4" slices
1 block of tofu, pressed, drained, chopped into cubes, and marinated in teriyaki sauce (my recipe or store-bought) for 30 minutes

Preheat oven to 400 degrees. Place tofu and plantain slices on a parchment paper-lined pan. Bake for about 30 minutes.

To make the pepper-mango salsa: (This can be made ahead!)
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 jalapeno pepper, remove seed pod, and dice finely (do not touch your eyes!)
2 sweet mangoes, peeled and diced
handful of cilantro, chopped finely
1/4 t salt
1 T fresh lime juice

Mix all ingredients in a bowl, cover, and chill in fridge.

To make the peanut-lime sauce:
1/3 cup Naked PB peanut powder
2 small cloves of garlic
2 T low-sodium tamari or soy sauce
1-2 T date syrup (or maple syrup)
2 T fresh lime juice
1 t crushed sesame seeds (or 1 t dark sesame oil for flavor)

Laying the bowls in this order (from the bottom up):
Brown Cilantro Rice
Slaw Mix
Purple cabbage
Steamed Broccoli
Tofu
Plantains
Pepper-Mango Salsa
Peanut-Lime Sauce

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