Roasted Spiced Plantain and Black Bean Medley with Scotch Bonnet Kick

Preheat your oven to 400°F (200°C).

In a small mixing bowl, toss the cubed plantains, diced goat, and minced aromatics with the coconut oil and a generous dash of jerk seasoning.

Spread the mixture onto a parchment-lined baking sheet in a single layer.

Roast for 12-15 minutes, until the goat is tender and the plantains are beginning to caramelize and turn golden brown at the edges.

Remove from the oven and fold in the cooked black beans while the pan is still hot, allowing them to warm through.

Drizzle with the scotch bonnet pepper sauce, tossing gently to coat.

Serve immediately in a small bowl while steaming, garnished with a tiny pinch of sea salt to make the flavors pop.