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Paleo Bison Plantain Breakfast Bowl
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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 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Servings: 5 servings
Author: Cassy

Ingredients

For the roasted tomato sauce::

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

For the seasoned bison::

  • 1 tablespoon grass-fed butter or ghee
  • 1/2 yellow onion peeled and finely chopped
  • 2 pounds ground bison
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon chili powder

For the fried plantains::

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

For the sauteed kale::

  • 5 packed cups chopped curly kale
  • 1 tablespoon grass-fed butter or ghee
  • 2 tablespoons fresh lemon juice about 1 lemon
  • 1/4 teaspoon fine sea salt

For garnish::

  • 1/4 cup chopped cilantro for garnish

Instructions

For the roasted tomato sauce:

  • Preheat the oven to 400 F. Toss the tomatoes with the olive oil and spread them out onto a rimmed baking sheet. Sprinkle with half of the sea salt and bake for 30 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.

Nutrition

Calories: 840kcal | Carbohydrates: 31g | Protein: 37g | Fat: 66g | Saturated Fat: 40g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 886mg | Potassium: 1300mg | Fiber: 3g | Sugar: 16g | Vitamin A: 3610IU | Vitamin C: 60mg | Calcium: 102mg | Iron: 7mg