Pescatarian Paleo Plantain Breakfast Bowls

Total time35 min

Prep time10 min

Cook time25 min

Pescatarian Paleo Plantain Breakfast Bowls

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Ingredients

2 servings

For the bowls

4 strips bacon
MorningStar Farms Meatless Bacon Strips Plant Based Protein Original - 5.25 Oz Lightlife Smart Plant-Based Bacon Morning Star Farms Veggie Morningstar Farms, Veggie Breakfast, Veggie Bacon Strips, Vegetarian
MorningStar Farms Thick Cut Applewood Black Pepper Vegetarian Bacon Strips
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Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 large ripe plantain, peeled and sliced into ½-inch rounds
2 tbsp coconut oil, divided
3 cups baby spinach
½ tsp garlic powder
salt and pepper, to taste
4 large eggs

For serving

1 ripe avocado, pitted and sliced
¼ tsp red pepper flakes (optional)
1 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Cook the bacon in a large skillet over medium heat, turning once, until the fat has rendered and the strips are crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and pour off all but about 1 tsp of the drippings from the skillet. Leave the skillet on the heat.
2
Add 1 tbsp of the coconut oil to the skillet with the reserved drippings and increase the heat to medium-high. Add the plantain rounds in a single layer and cook undisturbed for 2–3 minutes, until the undersides are deep golden brown. Flip and cook for another 2 minutes, until both sides are caramelized and the centers are tender when pressed. Transfer to the plate alongside the bacon.

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