This One Pan Plantain Taco Bowl is easy and delicious! It’s the perfect simple weeknight meal all while being gluten free, dairy free, allergy friendly, and high protein.
Who doesn’t love an easy and nourishing meal? I love one pan and bowl-based dinners, they make life easier. And this gluten free taco bowl does not miss! Packed with nutrients including lots of protein, fiber, and micro-nutrients, this healthy ground beef and black bean plantain bowl will become a staple in your meal rotations. We are using plantains in this dish to switch things up and because plantains are delicious. If you’ve never had plantains, you need to try one and this is the perfect recipe to dip your toe in!
These plantain burrito bowls are also a great, easy Cinco de Mayo option. If you’re looking for a quick recipe or a recipe you can double or triple for a crowd, these taco bowls are perfect. They are allergy friendly and the perfect post-drinking meal ;).
Plantain Taco Bowl Ingredients
- Plantains: the base of these bowls and our starch for this recipe.
- Bell pepper: one of the veggies used for added nutrients.
- Ground beef: our main protein in this recipe.
- Black beans: can’t have tacos or burritos without beans!
- Olive oil
- Coconut oil
- Salt
- Taco seasoning: I love the Siete foods seasoning that doesn’t have any MSG.
- Avocado: to make the sauce.
- Yogurt of choice: this is also used in the sauce.
- Lemon: for the sauce.
- Garlic infused olive oil: for the sauce, or some garlic cloves and olive oil.
- Cilantro: for garnish.
How to Make Plantain Burrito Bowls
- First, brown your ground beef in a large skillet. Alternatively, you can cook your beef in one skillet and veggies in another so they cook at the same time.
- If using the same pan, remove your beef to a bowl once done cooking. Add 1 tbsp of olive oil and the coconut oil and melt on medium heat. Add the chopped plantains and cook, stirring occasionally, for about 5-10 minutes until they are beginning to brown on the edges.
- Add the bell pepper to the plantains and more oil if needed. Cook for another 5-7 minutes, until the peppers are soft.
- While veggies are cooking, make your dressing. Combine all ingredients together in a small food processor or blender, starting with 1/4 cup of water. Blend until smooth and add water as needed to reach desired consistency. I like something that is runny and pourable vs dippable.
- Once veggies are cooked, add the beef and beans along with the salt and taco seasoning to the pepper and plantains. Mix to combine
- Serve as is, over a bed of lettuce, or rice. Drizzle the sauce on top, some chopped cilantro, and enjoy!
Where to buy plantains
You can find plantains at most grocery stores these days depending on what part of the US you are in (I am unsure about other countries- sorry!). If you can’t find them at your regular grocery store, speciality stores likely carry them including places like Whole Foods and your local ethnic grocery store (many of these stores are more familiar with tropical fruits and veg).
How to pick plantains
For this recipe, we want greener plantains or just beginning to yellow with only a couple black spots. AKA less ripe plantains. The less ripe plantains are not sweet and work better in savory dishes. Very yellow or black plantains are much sweeter and are great for desserts.
One Pan Plantain Taco Bowl
Ingredients
- 1 lbs ground beef
- 2 large medium ripe plantains peeled and diced
- 1 large red bell pepper
- 1 can black beans drained and rinsed
- 2-3 Tbsp olive oil
- 1 Tbsp coconut oil
- 2 tsp taco seasoning
- 1/2 tsp salt
- Cilantro chopped
Dressing
- 1 avocado
- 1/4 cup yogurt of choice I used a dairy free coconut yogurt
- 1 tsp garlic infused olive oil or 1 tsp olive oil and a clove of garlic
- Juice of half a lemon
- Salt to taste
- Water
Instructions
- First, brown your ground beef in a large skillet. Alternatively, you can cook your beef in one skillet and veggies in another so they cook at the same time.
- If using the same pan, remove your beef to a bowl once done cooking. Add 1 tbsp of olive oil and the coconut oil and melt on medium heat. Add the chopped plantains and cook, stirring occasionally, for about 5-10 minutes until they are beginning to brown on the edges.
- Add the bell pepper to the plantains and more oil if needed. Cook for another 5-7 minutes, until the peppers are soft.
- While veggies are cooking, make your dressing. Combine all ingredients together in a small food processor or blender, starting with 1/4 cup of water. Blend until smooth and add water as needed to reach desired consistency. I like something that is runny and pourable vs dippable.
- Once veggies are cooked, add the beef and beans along with the salt and taco seasoning to the pepper and plantains. Mix to combine
- Serve as is, over a bed of lettuce, or rice. Drizzle the sauce on top and some fresh chopped cilantro and enjoy!
