Beef and Plantain Bowls

Beef and Plantain Bowls

Beef and plantain bowls with a fresh green sauce; simple, nourishing, and paleo/Whole30 friendly. Yield: 8 servings | Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes Ingredients: avocado; parsley 60 g (½ cup packed); coriander (cilantro) 60 g (½ cup packed); 2 garlic cloves; juice of 1 lime; olive oil 120 ml (½ cup); water 240 ml (1 cup); sunflower seeds 70 g (½ cup); sea salt; 3 plantains; avocado oil 30 ml (2 tbsp); grass-fed minced beef 900 g (2 lb); 1 onion, diced; chilli powder 1 tbsp; black pepper; kale 480 g (8 cups chopped) Method:

1. Blend avocado, parsley, coriander, garlic, lime juice, olive oil, and water; add sunflower seeds and salt; blend smooth; refrigerate.

2. Preheat oven to 200°C (400°F) and line a baking tray with parchment.

3. Peel plantains; slice into 5 mm (¼ inch) rounds; arrange on tray; drizzle with avocado oil and salt; bake 12 minutes, flip, season again, bake 10 minutes or until golden.

4. Heat a large pan over medium heat; cook onion and minced beef until browned; season with chilli powder, salt, and pepper.

5. Add kale; cook 2–3 minutes until wilted.

6. Serve beef mixture with baked plantains; top with green sauce. Variations:

7. Replace kale with spinach, chard, or mixed greens.

8. Use turkey, chicken, or lamb mince instead of beef.

9. Add roasted sweet potato or cauliflower “rice” for extra bulk.