Mofongo de Plátano: Creamy Plantain Mash with Roasted Vegetables
A vegetarian twist on the traditional Puerto Rican side dish, featuring velvety mashed plantains blended with roasted peppers and zucchini for a vibrant, satisfying accompaniment. This puerto rican-inspired vegetarian (vegetarian) ready in about 40 minutes pairs olive oil, medium, diced zucchini, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large (1.5 lbs), peeled and cut into 1-inch pieces ripe plantains
- 2 tbsp olive oil
- 1 medium, diced zucchini
- 1 medium, diced yellow onion
- 1, diced red bell pepper
- 1/2 cup vegetable broth
- 1 tsp dried thyme
- 1/4 tsp garlic powder
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss plantain pieces with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast 20-25 minutes until golden and tender, stirring once halfway.
- Step 2: While plantains roast, heat 1 tbsp olive oil in a skillet over medium heat. Cook diced onion and bell pepper for 5 minutes until softened. Add diced zucchini, vegetable broth, thyme, and garlic powder, cover, and simmer 10 minutes until vegetables are tender.
- Step 3: Transfer roasted plantains to a food processor. Add cooked vegetable mixture, 1/4 cup vegetable broth, and a pinch of salt. Blend until smooth and creamy, scraping down sides as needed.
- Step 4: Taste and adjust seasoning with salt and pepper. Transfer to a serving bowl, garnish with chopped parsley, and serve warm as a side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mofongo de Plátano: Creamy Plantain Mash with Roasted Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mofongo de Plátano: Creamy Plantain Mash with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Mofongo de Plátano: Creamy Plantain Mash with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mofongo de Plátano: Creamy Plantain Mash with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mofongo de Plátano: Creamy Plantain Mash with Roasted Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
