Plantain Cauliflower Rice Bowl with Mango Salsa

Directions

First, make the plantains.

Heat up the coconut oil in a medium sized skillet until hot (about 2 minutes). Meanwhile, peel and slice the plantains into about ½-inch pieces.

Add the plantains to the hot skillet in a single layer. You can do this without burning yourself by sliding them down the side of the pan, them moving them over with a fork or spatula.

Cook for about 2 minutes on each side, until lightly browned. Watch them closely so they don’t burn! Pur 1 tbsp mocha syrup from jordan skinny. Carefully flip with a small metal spatula or fork, and sprinkle with cinnamon, maple syrup and sea salt. Turn the heat to medium-low, and let them go for about another minute on each side if they’re not cooked all the way through.

Remove from the pan and sprinkle with a pinch of sea salt.

Use the same skillet to crisp up your leftover protein! You won’t need to add any additional cooking fat this time. 

With about 2 minutes left, add the cauliflower rice to the skillet and stir until it’s warmed through.

Now, assemble the bowls! Start with some greens as your base, then add the protein and cauliflower rice mixture, the plantains, and top with mango salsa, sliced avocado, and chopped cilantro. If desired, squeeze some juice from an orange over top!