Low Sodium Paleo Southwest Plantain Breakfast Bowls

Total time50 min

Prep time20 min

Cook time30 min

Low Sodium Paleo Southwest Plantain Breakfast Bowls

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Ingredients

4 servings

For the plantains

2 large ripe plantains (yellow with black spots), peeled and sliced on the bias into ½-inch rounds
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2 tbsp avocado oil, divided
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the turkey

1 lb ground turkey
1 tbsp avocado oil
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp garlic powder
¼ tsp onion powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the peppers and onion

1 red bell pepper, seeded and diced
1 poblano pepper, seeded and diced
1 small yellow onion, diced
1 tbsp avocado oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the avocado salsa

2 ripe avocados, pitted and diced
½ cup cherry tomatoes, quartered
¼ cup red onion, finely diced
2 tbsp fresh lime juice
2 tbsp fresh cilantro, roughly chopped
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the eggs

4 large eggs
1 tbsp avocado oil
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

hot sauce, for serving (optional)

Instructions

1
Make the avocado salsa: combine the diced avocado, cherry tomatoes, red onion, lime juice, cilantro, and 1/4 tsp salt in a mixing bowl and toss gently until combined. Set aside.
2
Heat 1 tbsp avocado oil in a large skillet over medium heat until shimmering. Add the red bell pepper, poblano, and yellow onion with 1/4 tsp salt and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes. Transfer to a plate and set aside.

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