Bison Plantain Breakfast Bowl

5 — Votes 3 votes

Bison Plantain Breakfast Bowl

This Paleo-friendly, meal prep-friendly, totally balanced meal, bison and plantain breakfast bowl is going to knock your socks off.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast

Cuisine: American

Servings: servings

Author: Cassy

Ingredients

For the roasted tomato sauce::

1 pint cherry tomatoes
2 cloves garlic peeled
1 teaspoon olive oil
1/2 teaspoon sea salt divided
1/8 teaspoon black pepper
3/4 cup full-fat coconut milk
2 tablespoons fresh lime juice about 1 lime

For the seasoned bison::

1 tablespoon butter or olive oil
1/2 yellow onion peeled and finely chopped
2 pounds ground bison
2 teaspoons salt
1 teaspoon chipotle chili powder
1 teaspoon dried oregano
1/4 teaspoon ground black pepper

For the fried plantains::

2 tablespoon coconut oil
2 ripe plantains
1/4 teaspoon fine sea salt

For the sauteed kale::

5 packed cups chopped curly kale
1 tablespoon butter or olive oil
2 tablespoons fresh lemon juice about 1 lemon
1/4 teaspoon fine sea salt

For garnish::

1/4 cup chopped cilantro for garnish, optional

Instructions

For the roasted tomato sauce:

Preheat the oven to 400 F. Toss the tomatoes and garlic with the olive oil and spread them out onto a rimmed baking sheet. Sprinkle with half of the sea salt and bake for 25 minutes, or until the tops are starting to brown and burst.
Blend the roasted tomatoes with the rest of the ingredients, taste and adjust with additional seasoning, and set aside.
Note: if you have leftover sauce, it will keep for up to one week in a sealed mason jar or other container in the refrigerator. You can also freeze this sauce in ice cube trays so that you have a quick flavor-boosting sauce to add to meals in the future!

For the seasoned bison:

Melt the butter in a large frying pan. Add the onions and cook for 15 to 20 minutes, or until they start to brown.
Add the bison and the rest of the seasoning. Breaking it up with a spoon as it cooks, keep the pan over medium-high heat for about 15 minutes, or until the meat is browned through.

For the fried plantains:

Melt the coconut oil in a large saute pan over medium heat.
Peel and slice the plantains on an angle into about 1/2-inch thick pieces. Carefully place the plantains in the hot oil. Cook the plantains for 5 to 6 minutes on each side, or until they start to brown (but not burn). Flip them over to cook on the other side and then transfer the finished pieces to a paper towel-lined plate. Season immediately with the salt.

For the sauteed kale:

Melt the butter in a large frying pan or pot with fitting lid. Add the kale, toss with the melted butter, and cover to steam for 5 minutes, or until the kale is wilted and reduced in volume.
Toss with the lemon juice and salt (add more to your taste).
To assemble, plate with an even amount of the kale, bison, and plantains. Drizzle a generous amount of the sauce over top and garnish with fresh cilantro. Enjoy warm, refrigerate for up to 5 days, or freeze in individually-portioned containers for up to 5 months.

Notes

*Swap the pan-fried plantains with some store-bought maduros (frozen ripe plantains). Reheat according to package instructions. This is what I do most often when I make this dish!

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