Spicy cauliflower rice plantain slaw bowls made with crispy french fry-like fried plantains, spicy buffalo cauliflower rice, and cilantro lime slaw. A fresh, zesty meal that’s whole30 and paleo friendly.
Bro, these bowls tho.😍
So darn good.
I can’t even.
Trying to explain the encompassing goodness of these bowls is like trying to think of a way to compare chocolate to anything else other than chocolate.
It’s just too good tasting.
Yummo to the tenth level!
uh, plantain…?
So, if you are like me four years ago, you probably don’t know how to cook a plantain (or even know what the heck one is).
But, trust me… it’s waaaay easier than you think and delicious beyond your wildest dreams.
You need it.
These plantain bowls need it.
And I’m going to show you how to make it.
K, so for starters- get hungry. Take it all in… the drippy cilantro lime sauce, the crispy french fry-like fried plantains, the crispy slaw, and spicy cauliflower.
….Are we hungery now?
Grab your favorite cast iron skillet (this is my $12 one that I love!), get your coconut oil out, and let’s make the easiest plantain chips/crisps/whatever you want to call them, known to man.
Heat up your skillet, add two tablespoons coconut oil, cut ripe plantains into one inch rounds, and fry them on each side until golden. That’s literally all there is to it, except maybe a pinch of sea salt flakes.😍
Are ya feelin’ it? Yeah me too. HUNGER! Let’s EAT!
More like this:
Whole30 Spanish Chicken and Cauliflower Rice
Spicy Cauliflower Rice Plantain Slaw Bowls
Ingredients
- 2 ripe plantains
- 2 tablespoons coconut oil
- sea salt flakes to taste
- 4 cups cauliflower rice
- 2 tablespoons Frank's Hot sauce
- 2 tablespoons lemon juice
- 2 tablespoons full fat canned coconut milk
- 2 tablespoons olive oil
- 1/4 cup full fat canned coconut milk
- 1/4 cup olive oil
- 1/2 cup fresh cilantro leaves
- 1/4 cup lime juice about 2 limes
- 1/2 teaspoon sea salt
- 2-3 medium cloves garlic
- 4 cups cabbage slaw mix
- 1 large avocado sliced
- fresh cilantro leaves to taste
Instructions
- Heat a cast iron skillet over medium heat on the stove and melt coconut oil in it to fry the plantains. Slice plantains into 1" rounds and place in the skillet. Fry plantains on each side until golden, then transfer to a plate lined with a paper napkin and sprinkle with salt flakes to taste.
- In the same skillet add ingredients for the cauliflower, cover skillet with a lid, and cook until cauliflower is soft (or to taste- about 5 minutes).
- In a blender or food processor blend all ingredients for the sauce until smooth.
- Assemble bowls by adding cauliflower rice, slaw, plantains, and top with avocado slices, cilantro leaves, and sauce.