A flavorful and satisfying vegan Jamaican breakfast bowl featuring fried breadfruit, sautéed ackee, and spicy callaloo, topped with fried plantain and avocado slices.
For the Ackee:
Sauté crushed pimento seeds and minced garlic until fragrant. Add the drained ackee, fresh thyme leaves, and seasonings (all-purpose seasoning, garlic powder, salt, pepper) to taste. Fold everything gently, being careful not to break the ackee into smaller pieces. Cook for 5-8 minutes on low heat. Remove from heat.
For the Callaloo:
Rinse and cut the callaloo into smaller pieces. Sauté crushed pimento seeds and thyme (along with the diced white onion, bell peppers, plum tomatoes, green onions, and minced garlic as per the ingredient list for ackee, if desired). Add the chopped callaloo and seasonings. Mix everything together. Add a little water if needed. Turn the heat to low and place the whole scotch bonnet pepper in the pan. Cover and let simmer for 5-8 minutes. Remove from heat.
For the Breadfruit Bowl:
Peel the skin off the small ripened breadfruit. Cut it in half and carefully cut out the seed in the center (this may require some effort and patience). Once the center is removed, roast or boil the breadfruit halves to soften them. After softening, add the two halves to a pot of heated oil, ensuring the pot is filled enough to submerge the breadfruit. Make sure the oil is very hot. Fry on all sides until golden brown, which takes a few minutes. Remove from oil and let cool.
To Assemble:
Assemble your bowl with the prepared callaloo, ackee, fried plantains, and avocado slices. Enjoy!
