One Pan Plantain Taco Bowls
This easy and delicious one pan dinner is completely gluten free and dairy free. This is the perfect weeknight dinner or meal prep!
Servings 4 servings
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.
Notes
* use extra beans, plant-based beef substitute, or brown lentils for a vegan version
**pinto beans also work great in this recipe