Southwest Plantain Bowl

Dine

Vitamin-Rich Nutrition:

Nourish your body with the power of plantains. A power bowl filled with vitamins and complex carbs that aid in digestion and weight management, all topped with a creamy chipotle sauce.

Southwest Plantain Bowl Recipe Main Image 3
Southwest Plantain Bowl Recipe Main Image 1b
Southwest Plantain Bowl Recipe Main Image 2
  • PREP TIME: 20 MIN
  • COOK TIME: 25 MIN
  • TOTAL TIME: 45 MIN
  • SERVES: 4

Directions

Tools:

Knife, Boiling Pan, Food Processor with Removal Blade Attachment, Rolling Pin, Cling Wrap, Skillet, Saucepan, & Colander

Plantain Prep:

  1. Begin to split the peel of the plantain by running a knife through it without fully removing the skin.
  2. Cut each plantain into 3-4 pieces and boil for 10 minutes, or until tender. Drain, cool and remove the remaining peel from the plantain.
  3. Place plantains into a food processor until there are no clumps, blending till they are mash.
  4. Next, knead the mashed plantains until it turns dough like. Roll the dough into small ½ inch balls. Flatten the plantain balls between the cling film and let dry.

Ingredients List

  • 3 medium yellow or green plantains
  • 1 Tbsp. coconut oil
  • 2 medium ripe plantains, peeled, (Blade C)
  • 1 shucked ear of corn
  • ¼ cup cilantro
  • ⅓ cup diced tomatoes
  • ¼ cup black beans
  • 1 avocado
  • 2 whole eggs
Chipotle Yogurt
  • ¼ cup nonfat plain Greek yogurt
  • 1 chipotle pepper in ½ tsp. adobo sauce
  • 1 Tbsp. freshly squeezed lime juice
Southwest Plantain Bowl Recipe Step 1
Southwest Plantain Bowl Recipe Step 2

Bowl Prep:

  1. Heat a large skillet over medium heat and add coconut oil. Once the oil is heated, add the flat plantain dough and season with salt and pepper. Cover for 10-12 minutes, occasionally tossing plantain crisps until they turn a deep golden yellow. Remove and let cool.
  2. Meanwhile, place an ear of corn in a medium saucepan, cover with water and bring to a rapid boil. Once boiling, let cook for another 2-3 minutes or until easily pierced with a fork. Drain into a colander and shave the corn from the cob with a knife.
  3. Peel and cube avocados. Add the ¼ cup Greek yogurt, chipotle pepper in adobo sauce and fresh lime juice into a food processor and pulse until creamy. Set aside the chipotle yogurt.
  4. Combine plantain crisps with cubed avocado, corn, diced tomato and black beans into serving bowl. Heat large skillet over medium heat frying eggs to desired taste.
  5. Top off your plantain crisps and southwest side with an egg. Finish with a drizzle of chipotle yogurt and a pinch of cilantro.