Step 1: Cook the brown rice or quinoa according to package instructions. Once cooked, set aside.
Step 2: In a large bowl, combine the shredded nori or dulse flakes, jerk seasoning, 1 tablespoon of olive oil, lime juice, and orange juice. Mix thoroughly to ensure the seaweed is well coated. Let it marinate for at least 15 minutes while you prepare other components. This is crucial for infusing the flavors into your Smoky Citrussy Jerk Seaweed Bowls.
Step 3: If using plantains, preheat your oven to 400°F (200°C). Toss the sliced plantains with a drizzle of olive oil and a pinch of salt. Spread them on a baking sheet and roast for 15-20 minutes, flipping halfway, until golden and tender. Alternatively, you can pan-fry them until caramelized.
Step 4: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped red bell pepper and sliced red onion. Sauté for 5-7 minutes until the vegetables are tender-crisp. You can add a pinch more jerk seasoning here for extra flavor.
Step 5: Once the rice/quinoa is cooked, add the marinated jerk seaweed mixture to it. Gently fold until well combined. The residual heat from the grain will help soften the seaweed and further release its incredible aroma, completing the base for your Smoky Citrussy Jerk Seaweed Bowls.
Step 6: To assemble your Smoky Citrussy Jerk Seaweed Bowls, divide the jerk seaweed grain mixture among four bowls. Top with the sautéed vegetables, roasted plantains (if using), and sliced avocado.
Step 7: Garnish generously with fresh chopped cilantro and a sprinkle of fresh lime zest. Serve immediately and enjoy your vibrant, flavor-packed Smoky Citrussy Jerk Seaweed Bowls!