Roasted Vegetable Mofongo
A vegetarian version of mofongo featuring roasted bell peppers and onions in a smooth plantain base. This puerto rican-inspired vegetarian ready in about 50 minutes pairs diced red bell pepper, diced yellow bell pepper, diced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 2 large, peeled and sliced into 1/2-inch rounds ripe plantains
- 1/2 cup, diced red bell pepper
- 1/2 cup, diced yellow bell pepper
- 1/4 cup, diced red onion
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1/4 cup chicken broth
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place sliced plantains on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 20 minutes until golden and tender, flipping halfway.
- Step 2: Heat 1 tbsp olive oil in a medium skillet over medium heat. Add diced red bell pepper, yellow bell pepper, and red onion. Cook for 8-10 minutes until softened and lightly caramelized.
- Step 3: Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Step 4: Transfer roasted plantains to a large bowl. Add cooked peppers and onions, 1/4 cup chicken broth, 1/4 tsp salt, and 1/8 tsp black pepper. Mash with a potato masher until smooth.
- Step 5: Stir in 2 tbsp chopped parsley until fully incorporated.
- Step 6: Serve warm, spooning the mofongo onto plates and topping with extra roasted vegetables from the skillet.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Vegetable Mofongo take to make?
Total time is about 50 minutes (20 min prep + 30 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 Roasted Vegetable Mofongo?
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 diced red bell pepper from drying out.
Can I substitute ingredients in Roasted Vegetable Mofongo?
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 Roasted Vegetable Mofongo 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.
What goes well with Roasted Vegetable Mofongo?
Puerto Rican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So much better than takeout. We'll never order puerto rican delivery again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
