With all of our time at home I’m surprised we are actually doing well not over eating and keeping on a healthier path. I do enjoy a lot of the Whole 30 recipes and this one was right up my hubby’s ally! He’s a huge chimichuri fan and this one gave it a creamy texture. It’s also easy to make into tacos, nachos or over some veggies or rice instead of a bowl.
Ground Beef and Plantain Bowls (Paleo + Whole30)
(Adapted from Real Simple Good)
For the green sauce:
1/2 cup parsley, packed
1/2 cup cilantro, packed
2 cloves garlic, peeled
1 lime, juice of
1/2 cup olive oil
1 cup water
1/2 cup sunflower seeds
Sea salt, to taste (about 1/2 tsp)
For the plantains:
2 tbsp avocado oil
For the rest of the bowl:
2 lbs grass-fed ground beef
1 onion, diced
1 tbsp chili powder
Salt and pepper
8 cups kale, roughly chopped (or sub other greens)
To prepare the sauce, place all sauce ingredients – except sunflower seeds and sea salt – in a food processor and pulse until incorporated.
Add in the sunflower seeds and pulse until smooth.
Add more water if desired depending on the consistency you want. Taste and season with salt, as desired. Place in a container and refrigerate.
Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Score plantains lengthwise and peel. Then, cut them into rounds about a 1/4 inch thick and place on baking sheet. Drizzle with avocado oil and season with salt. Place in the oven to bake for 12 minutes. Remove from oven and flip them over and season with more salt. Place back in oven and bake for another 10 minutes, or until the tops have browned. Watch after you flip the plantains and remove them from the oven once they are browned but not burned.
While the plantains are baking, prep onion as noted. Heat a large skillet over medium heat. Once hot, add in onion and ground beef to cook. Break the beef up and cook, stirring occasionally, until the beef is browned and cooked through. Season beef with chili powder and salt and pepper to taste after it is browned.
Add kale to the skillet and mix to incorporate. Cook until the kale has wilted, about 2-3 minutes.
To serve, start with some of the beef mixture in a bowl and add in some plantains. Top with green sauce and enjoy.