West African Jollof-Spiced Grain Bowl

Heat 1 tablespoon oil in a saucepan over medium heat. Sauté diced onion for 3 minutes. Add tomato paste, smoked paprika, ground ginger, cayenne, and salt. Stir for 1 minute. Add rice and 1 1/2 cups water. Bring to a boil, cover, reduce heat to low, and cook 18 minutes until tender.

While rice cooks, toss chopped red bell pepper with a drizzle of oil and spread on a small baking sheet. Broil for 8-10 minutes, turning once, until charred in spots and softened.

Heat remaining oil in a skillet over medium-high heat. Fry plantain rounds 2-3 minutes per side until golden and caramelized. Drain on a paper towel.

In a small bowl, toss diced roma tomato with onion rings, lime juice, and a pinch of salt.

Fluff the jollof rice and divide between two bowls. Arrange a handful of baby kale alongside. Top with roasted peppers, fried plantain, and fresh tomato salsa. Serve warm.