Plantain Breakfast Bowl
  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!