Whole30 Plantain Pottage

Warm, nourishing, and packed with bold flavor, this Whole30 Plantain Pottage is a hearty, one-pot meal that's perfect for a wholesome weeknight dinner. Made with tender chunks of ripe plantains simmered in a fragrant base of tomatoes, red bell pepper, and warming spices like cumin and coriander, this dish offers a unique twist on traditional comfort food. Creamy coconut milk adds a luscious richness while fresh baby spinach boosts its nutritional value. Ready in just an hour, this gluten-free, dairy-free, and Whole30-compliant recipe is a satisfying choice for those looking for a healthy and vibrant plant-based option. Garnished with fresh cilantro, it’s as beautiful as it is delicious—serve it on its own or alongside your favorite protein for a complete meal!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces ripe plantains
• 2 tablespoons olive oil
• 1 large onion
• 3 pieces garlic cloves
• 1 large red bell pepper
• 2 medium tomatoes
• 1 inch ginger
• 4 cups vegetable broth
• 1 cup coconut milk (unsweetened)
• 2 cups baby spinach
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup chopped cilantro

Directions

Step 1

Peel the plantains and cut them into 1-inch cubes. Set aside.

Step 2

Dice the onion and bell pepper, mince the garlic, chop the tomatoes, and grate the ginger.

Step 3

In a large pot, heat olive oil over medium heat.

Step 4

Add the diced onion and sauté for about 5 minutes until translucent.

Step 5

Stir in the minced garlic, ginger, and diced red bell pepper. Cook for another 2 minutes.

Step 6

Add the chopped tomatoes and cook for an additional 3 minutes until they begin to soften.

Step 7

Stir in the cumin, coriander, salt, and black pepper. Cook for 1 minute until the spices are fragrant.

Step 8

Pour in the vegetable broth and bring the mixture to a boil.

Step 9

Reduce the heat to a simmer, add the cubed plantains, and cover the pot. Cook for 20-25 minutes until the plantains are tender.

Step 10

Once the plantains are cooked, use a wooden spoon to slightly mash some of the plantains in the pot, creating a thicker consistency.

Step 11

Stir in the coconut milk and bring the mixture back to a gentle simmer.

Step 12

Add the baby spinach and cook for an additional 2-3 minutes until wilted.

Step 13

Taste and adjust seasoning if necessary.

Step 14

Garnish with chopped cilantro before serving.

Nutrition Facts

Serving size	(2696.8g)

Amount per serving	% Daily Value*
Calories	2376.4

Total Fat 99.5g	0%
Saturated Fat 57.9g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 4742.2mg	0%
Total Carbohydrate 376.8g	0%
Dietary Fiber 46.8g	0%
Total Sugars 162.5g
Protein 41.2g	0%

Vitamin D 0IU	0%
Calcium 388.0mg	0%
Iron 23.6mg	0%
Potassium 7700.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.9%

Protein: 6.4%

Carbs: 58.7%