Jerk Grain Bowls with Air-Fried Plantain Chips - Forks Over Knives

Ingredients

• 1 medium half-ripe plantain
• 4 teaspoons salt-free Jamaican jerk seasoning (such as Benson’s Calypso blend)
• 1 teaspoon packed brown sugar
• ¾ cup pineapple juice
• 1 tablespoon extra-virgin olive oil (optional, <a href="#h-tips">learn more</a>)
• 1 5-oz. package fresh arugula or fresh arugula and baby spinach blend (8 cups)
• 3 cups fresh pineapple chunks (½-inch pieces)
• 1½ cups cooked sorghum (see tip in recipe intro)
• 1½ cups cooked steel-cut oats (see tip in recipe intro)
• 1½ cups cooked wild rice (see tip in recipe intro)
• 1½ cups bite-size strips red and/or green bell peppers
• Sea salt and freshly ground black pepper, to taste
• 2 tablespoons coconut flakes or chips
• 1 lime, cut into wedges