If you've been sleeping on plantains, then you have to try these One Pan Plantain Taco Bowls. They are gluten free, dairy free, and come together in one skillet in under 30 minutes. Packed with ground beef, black beans, and caramelized plantains, this bowl is high-protein, fiber-rich, and genuinely delicious. And yes, there's a vegan option too, because I see you.
One pan and bowl-based dinners make life easier and these gluten free taco bowls do not miss! These healthy plantain taco bowls will become a staple in your meal rotation and they are also a great 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.
We are using plantains in this dish to switch things up and because plantains are just plain delicious! If you've never had plantains, you need to try one and this is the perfect recipe to dip your toe in. Plantains are basically the starchy cousin of the banana. They are a tropical fruit cooked like a vegetable in Latin America, Cuban, and African cuisines. You don't want to eat them raw, even though they just look like big bananas, so we're cooking them up to add to these taco bowls.
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. Less ripe plantains are not sweet and work better in savory dishes. Very yellow plantains (almost black) are much sweeter and are better for desserts. Sweet plantains are absolutely delicious and you should try them in a fried plantain dish like this, but stick to greener ones for best results in this recipe.
Why You'll Love These Plantain Taco Bowls
- Allergy friendly: these delicious taco bowls are gluten free, dairy free, nut free, and corn free. Don't worry, everyone can have a bowl!
- Nutrient packed: filled with iron, protein, healthy fats, and more, these taco bowls are as delicious as they are nutritious! See more below.
- One pan: who doesn't love a one pan meal? Easier cleanup! And that is exactly what this recipe provides - an easy, one bowl recipe with minimal clean up after.
- Flavor packed: from the delicious flavors of the fresh produce and whole food ingredients to the taco seasoning and avocado sauce, these bowls are layered with everything you could want in the perfect meal!
What Makes These Plantain Taco Bowls Healthy
- Gut healthy: the veggies and black beans in this recipe provide plenty of fiber for a healthy gut microbiome. Green plantains have tons of resistant starch which acts as a prebiotic for the gut.
- High protein: made with both ground beef and black beans, these plantain bowls pack a protein punch.
- Filled with healthy fats and vitamins: our healthy fat sources come from coconut oil, olive oil, and avocado. Plantains are a great source of complex carbs and rich in potassium, vitamin A, and vitamin C.
Plantain Bowl Ingredients
- Fresh Plantains: you'll want to get medium ripe plantains that are green with some yellowing areas. Completely green plantains don't taste quite as good as they are very starchy. Fully ripe and spotty plantains are sweet. Although they still taste amazing, we are going for savory flavors in this plantain bowl recipe.
- Bell pepper: I prefer red bell pepper in this recipe for its flavor and vibrant color.
- Ground beef: the main protein to make these ground beef taco bowls.
- Black beans: can't have tacos or burritos without beans!
- Olive oil, coconut oil: I like to use a combo, but you can stick to coconut oil or use avocado oil, as well.
- Taco seasoning: I love the Siete foods seasoning that doesn't have any MSG.
- Avocado: you'll need one ripe avocado to make the sauce.
- Dairy free yogurt: this is also used in the sauce to add bulk. Add yogurt will work!
- Garlic infused olive oil: for the sauce, or some garlic cloves and olive oil.
- Cilantro: for garnish.
- Lemon or lime wedges, sea salt
How to Make Plantain Taco Bowls
- First, chop all the veggies into bite-sized pieces.
- Brown the ground beef in a large skillet over medium heat.
- Remove the beef to a bowl once done cooking.
- Add 1 tablespoon of olive oil and the coconut oil to the pan and melt on medium heat. Add the sliced plantains in a single layer and cook, stirring occasionally, for about 5-10 minutes until they are beginning to brown on the edges.
- Add the bell pepper to the fried plantains and more oil if needed. Cook for another 5-7 minutes, until the peppers are soft and plantains are golden brown.
- Once veggies are cooked, add the beef and beans along with the salt and taco seasoning to the pepper and plantains. Mix to combine and warm everything through.
- While veggies are cooking, make your dressing. Combine all ingredients together in a small food processor or blender, starting with ¼ 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.
- Serve as is, over a bed of lettuce, or over plain rice. Squeeze a little bit of lemon or lime juice on top, add the sauce, fresh cilantro, and enjoy!
Substitutions and Variations
- Plantains: if you don't like or can't find plantains, potatoes or sweet potatoes also work.
- Veggies: bump up the veggie content by adding onion (sauté with the plantains), zucchini, tomatoes, and/or some jalapeño.
- Meat: ground turkey would also be a good option in these taco bowls. If you want a vegan option, bump up the beans or use a plant-based ground beef alternative. These would also be great with brown lentils for a vegan plantain burrito bowls.
- Beans: not a fan of black beans? Try pinto beans!
- Make them paleo by excluding the beans and adding extra beef, turkey, or veggies.
- Turn these into a breakfast taco bowl by adding fried egg on top!
Serving Ideas
- Serve over brown rice or white rice or cilantro lime rice for extra cilantro flavor.
- Serve over a bed of lettuce or shredded cabbage to turn these taco bowls into taco salad.
- Turn these taco bowls into plantain tacos by serving them in your favorite gluten free taco shells or corn tortillas!
- Add your favorite toppings like salsa (a mango salsa would be fantastic with this dish!), jalapeños, red onion, squeeze of lime juice, or more avocado with some fresh guacamole.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. This meal also freezes well, so you can portion out servings and freeze for up to 3 months. I do suggest making fresh sauce, as that part won't freeze the best.
FAQ
Yes, these taco bowls prep well. Make this recipe the day before, keep in the fridge for up to 3 days, or even freeze portions until ready to eat. If making this recipe ahead of time, keep the sauce stored separately in a small container then add when ready to serve.
The easiest way is to cut the ends of the plantains off then slice lengthwise through the skin along the length of the plantain. Use your fingers to peel the skin off then slice plantain flesh like any other veggie. They're easier to work with than they look, I promise!
Yes! This recipe is 100% gluten free and dairy free. All of the ingredients are naturally gluten free, but as always, double-check your taco seasoning label to make sure there are no hidden gluten-containing additives.
More Easy One Pan Meals
AIP Beef Stir Fry with Vegetables
Sheet Pan Honey Balsamic Chicken and Veggies
Healthy Big Mac Casserole (not quite one pan, but it's so good I had to share!)
If you try these plantain taco bowls, let me know how you served them! Drop a rating and review below and any questions in the comments.
One Pan Plantain Taco Bowls
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 tablespoon olive oil
- 1 tablespoon coconut oil
- 2 teaspoon taco seasoning
- ½ teaspoon salt
- Cilantro chopped
- Toppings jalapeno, red onion, red cabbage, lemon/lime wedges
Dressing
- 1 avocado
- ¼ cup yogurt of choice I used a dairy free coconut yogurt
- 1 teaspoon garlic infused olive oil or 1 teaspoon olive oil and a clove of garlic
- Juice of half a lemon
- Salt to taste
- Water
Instructions
- First, chop all your veggies into bite-sized pieces.
- Brown the ground beef in a large skillet. Alternatively, you can cook the beef in one skillet and veggies in another so they cook at the same time.
- If using the same pan, remove the beef to a bowl once done cooking. Add 1 tablespoon 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 the dressing. Combine all ingredients together in a small food processor or blender, starting with ¼ 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 and heat through.
- Serve as is, over a bed of lettuce, or rice. Drizzle the sauce on top, squeeze some lemon or lime juice, and add some fresh chopped cilantro.
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