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Plantain Breakfast Bowl

This Plantain Breakfast Bowl has crispy kale, sweet plantains, guacamole, and a runny fried egg! It’s a yummy Whole30 meal that’s perfect for breakfast — or every meal! I packed this bowl with nutrients, healthy fats, protein, and carbohydrates to make a complete meal. It’s delicious!

This is definitely a Mexican-inspired recipe! One weekend, a craving for plantains and guacamole struck me, and I thought a runny fried egg would be delicious on top. I made plantains, guac, and eggs for dinner that night, but I thought I could spice it up even more! (pun intended) The next morning, I added crispy kale with red pepper flakes, tomatoes, and a ton of cilantro to amp up the Mexican flavor! Salsa would also be delicious on this bowl, because when is salsa a bad idea? Never, that’s when.

I’ve mentioned my obsession with fried eggs before, but this recipe really re-affirms it. The best part of this whole bowl, in my opinion, is a crispy plantain smudged with guacamole and dunked in runny egg yolk. DROOL. The kale’s not bad either. In fact, this is my favorite way to eat kale: cooked in a hot skillet until crispy — read: burnt. I never burn my kale on purpose, I just lose concentration. Whoops. Regardless of whether your kale is perfectly cooked or horribly scorched, you will love this bowl! You can always substitute fresh spinach or another green if you completely ruin your kale, anyway. Not that I’ve done that before . . .

If you’re one of those cilantro haters, feel free to leave it off. I, however, happen to enjoy cilantro quite a lot (like any sane person should!) It adds a lot of extra flavor and texture . . . not to mention, it’s pretty! Same goes for the tomatoes: I think they’re pretty, flavorful, and colorful, but my sister happens to hate tomatoes and refuses to eat them. She also hates cilantro and runny eggs, so she probably wouldn’t enjoy this Plantain Breakfast Bowl. 🙁 I would have asked her to try it, but I ate it all before she had a chance. You’ll probably do the same thing, because it’s crazy delicious!


Print Recipe
Plantain Breakfast Bowl
Servings
Ingredients
Plantains
Guacamole
Toppings
Kale
Servings
Ingredients
Plantains
Guacamole
Toppings
Kale
Instructions
  1. Heat the coconut oil in a skillet over medium heat. Once the oil is hot, add the plantains and cook on both sides until brown and softened. Sprinkle with salt and drain on a paper towel.
  2. Drain all but a tablespoon of the coconut oil. Cook the eggs as desired and set aside.
  3. In the same pan, cook the kale: add the chopped kale to the pan and saute until it is crispy and browned, 2-3 minutes. Add the red pepper flakes and lemon juice.
  4. To make the guacamole, simply mash all of the ingredients together until they are smooth.
  5. Serve the eggs and plantains over the kale. Add tomatoes, cilantro, and guacamole. Serve and enjoy!

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