Whole30 Plantain Taco Bowl Meal Prep

Move over Chipotle! These homemade Plantain Taco Bowls have all the flavor of take-out but are made with fresh and wholesome ingredients. Easy to meal prep and more fun to eat! 

Whole30 Plantain Taco Bowl Meal Preps you can make ahead of time are a double win in our book! Why a double win? Well, for one they are healthy and whole30 compliant and two they totally kill our Chipotle craving! Hands up for saving money! It’s something we really like around here if you haven’t noticed yet. Have you even seen the list of meal preps under $4 yet? Yup, it’s got us hooked too.

We filled this recipe with grass-fed ground beef, homemade plantain chips and lots of veggies, but the great thing about this recipe is how easy it is to customize. Swap the beef for carnitas or grilled chicken breast. Add in cheese if you are not whole30. Or black beans for an extra hit of protein. This works as lunch or dinner. Or breakfast if you are crazy like us. No matter when or how you eat it you will have this recipe on repeat. No questions asked.

Whole30 Plantain Taco Bowl Meal Prep Ingredients:

2 large yellow plantains, sliced thinly 

2 tbsp. melted coconut oil 

1 lb. grass-fed ground beef 

½ red bell pepper, diced 

½ orange bell pepper, diced 

½ tsp. chili powder 

½ tsp. garlic powder 

½ tsp. onion powder 

½ tsp. dried oregano 

½ tsp. cumin 

sea salt to taste 

optional: shredded lettuce, sliced avocado, homemade salsa 

Whole30 Plantain Taco Bowl Meal Prep

Move over Chipotle! These homemade Plantain Taco Bowls have all the flavor of take-out but are made with fresh and wholesome ingredients. Easy to meal prep and more fun to eat! 

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Course: Lunch, Main Dish

Cuisine: Mexican

Keyword: Beef, Meal Prep

Servings: 4 meals

Ingredients

• 2 large yellow plantains thinly sliced (about 1 cup)
• 2 tbsp. Coconut Oil
• 1 pound Grass Fed Ground Beef we used 85/15
• 1/2 large red bell pepper
• 1/2 large orange red bell pepper
• 1/2 tsp Chili Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp onion powder
• 1/2 tsp Dried oregano
• 1/2 tsp cumin
• Salt as desired
• 2 cups shredded lettuce
• 2 medium avocados
• 1/2 cup salsa

Instructions

• Preheat the oven to 400 F. Prepare a baking sheet with parchment paper.  
• Place plantains in a bowl and mix with the coconut oil, coating the plantains thoroughly. Sprinkle with sea salt then lay the plantains in a single layer on the sheet pan.  
• Bake at 400 F 30-35 minutes until golden and crisp, flipping plantains half way through. 
• While plantains bake, preheat a medium skillet to medium heat.  
• Add the ground beef and remaining seasonings to the skillet. 
• Use a wooden spatula to break up the meat as it cooks, turning frequently until it browns.  
• Using a colander, drain the beef. 
• Place the beef back in the skillet and add diced bell peppers. Stir to combine and cook 3-4 minutes until peppers are slightly tender. 
• Remove from the heat and serve with baked plantains and optional ingredients as desired. 

Notes

Nutrition for 1 out of 4 servings including toppings of avocado, salsa, and shredded lettuce:

24g Protein, 30g Fat, 32g Carbs

 

 

Recipe Courtesy Of SkinnyFitALicious

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