For the Buddha Bowls:1/2 green plantain, you can also use a brown plantain, but I prefer the flavor and texture of green plantains2 pasture raised eggs2 slices AIP friendly bacon2 cups spring greens (or your greens of choice)1/2 sliced avocado1 Tbsp coconut oil1 tsp Primal Palate Breakfast Blend spice blend (from the Everyday AIP spice blend pack)1/2 tsp sea salt2 1/2 Tbsp Cilantro Avocado SauceCilantro Avocado Sauce:2 Tbsp Cilantro Avocado Mayo (recipe below, egg free)1/2 Tbsp coconut milk
Bake bacon for about 15 minutes, checking occasionally to prevent burning.
Remove from oven and lay on a paper towel to absorb extra grease.
If you're choosing to include eggs (these can be replaced with 2 additional slices of bacon for an AIP substitute), cook them using your method of choice. I like to soft boil my eggs for this recipe using this method:
Bring a pot of water to a boil.
Add eggs to water
Cook for 6-8 minutes. 6 minutes will have more of a runny yolk, 8 minutes will be a medium yolk.
Immediately remove eggs into a bowl of ice water to stop the cooking.
Peel eggs carefully, and add to bowl.
While the eggs and bacon are cooking, begin cooking plantains. Slice plantain lengthwise and remove skin. Slice plantain into 1/2" thick rounds. Sprinkle with Primal Palate Breakfast Blend spice and sea salt
Heat oil over medium low heat in a shallow skillet. Add sliced plantains.
Cook until the plantains are golden brown on each side. Remove from pan and use the bottom of a glass jar to "smoosh" each plantain round to about 1/4" thick. Return to skillet to cook another 1-2 minutes on each side. Remove from skillet and set aside to cool slightly.
Whisk together the coconut milk and Cilantro Avocado Mayo to thin it out and make a sauce.
Assemble Plantain Buddha Bowl by layering all the ingredients in a large bowl. Slice avocado and top with Cilantro Avocado Sauce.
For an AIP option, omit eggs and replace with 2 additional sliced of bacon.