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Bison & Greens Bowl with Crispy Plantains and Chipotle Lime Aioli

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Anyone who knows me — and I mean, REALLY knows me, knows that I have an absolute hatred for all things banana. I don’t want to smell one, be around one, look at one, be in the same room or vicinity as someone eating one and I for SURE don’t want to eat one. I’ve been this way since birth. Or at least, that’s what my parents tell me. I’ve NEVER liked bananas. And not just not liked them – hated them. No clue where this comes from. I actually put this in my portion of the wedding vows Mo and I exchanged at our wedding. I told him I would always be willing to compromise on anything, EXCEPT BANANAS.

Nevertheless, suffice to say – when Mo walked in the door to find a couple of banana-looking items on our kitchen counter, he looked at me like I had three heads. I said, “What? They’re PLANTAINS!!!!” Ha! Yeah, he wasn’t buying it. He said,”But they’re IN the banana family… I’m confused! Who are you?” LOL! To which I shared with him that I was thinking about it the other day — I really like plantain chips – go figure, right? Put anything in chip-form and I’ll eat it! But seriously – we used to go to this mexican food restaurant here in Dallas when Mo and I first met – we would always get an order of plantain chips and I loved them! So I thought I’d try making my own.

It’s SO easy to make these delicious little things! I could eat a whole pan of them! If it were up to me, I would’ve had the plantains and aioli AS my dinner! But alas, I live with a man who “must have meat!” 😉 Hence the recipe for this bowl! It is SO easy to make and aside from the plantains, comes together in one pan!

Below is a recipe for two, but feel free to double or triple it and make it for your family or have it for leftovers the next day or two! I just suggest you keep the plantains stored in a plastic baggie or tupperware in your pantry and the remaining ingredients in the fridge. I served this with my Sriracha and Balsamic Glazed Brussels Sprouts! It was the perfect side dish to this, if you’d like one!

Hope you enjoy! And while this was certainly a breakthrough for me, in case you’re wondering – NO! I will NOT be trying bananas anytime in the near or distant future!

Bison & Greens Bowl with Crispy Plantains and Chipotle Lime Aioli

Serves 2

Ingredients:

…for the aioli:

  • 1/3 cup Primal Kitchen Foods Chipotle Lime Mayo
  • 1 tbsp apple cider vinegar
  • ¼ tsp ancho chili powder or smoked paprika
  • sea salt

…for the plantains:

  • 2 plantains
  • 1-2 tsp smoked paprika
  • sea salt
  • olive or avocado oil

…for the bison:

  • ¾ – 1lb ground bison
  • 1 small yellow onion, julienned
  • 1 bell pepper (any color), julienned
  • 1 tsp ground cumin
  • 2 tsp chili powder (any variety)
  • ¼ tsp ground cinnamon
  • sea salt
  • 2-3 large handfuls fresh, baby spinach or arugula
  • optional garnishes: crumbled goat cheese, cilantro, thinly sliced jalapeno or fresno pepper or scallion…

Directions:

  • Preheat oven to 400 degrees F and line a medium baking sheet with foil or parchment paper. Spray with a little cooking spray.
  • Then, make the aioli by combining the mayo, apple cider vinegar, ancho chili powder and pinch of sea salt in a bowl. Whisk well to combine and set aside.
  • Peel the plantains and cut them into rounds about a ¼ inch thick and place on baking sheet in a single layer. Drizzle with a little olive or avocado oil and season with a few pinches of sea salt and half of the smoked paprika. Place in the oven to bake for 10 minutes. Remove from oven and flip them over and season with more salt and rest of the paprika. Place back in the oven and bake for another 6-8 minutes, or until the tops have slightly browned.
  • While the plantains are baking, heat a large skillet over medium heat. Once hot, add in onion and bell pepper. Cook, stirring occasionally, until softened.
  • Push the onion and bell pepper to the sides of the skillet and add in the ground bison to the center of the pan. Break the bison up and cook, stirring occasionally, until bison is browned and cooked through. Season mixture with cumin, chili powder, cinnamon and sea salt.
  • Add spinach to the skillet and mix to combine. Cook until the spinach has just wilted, approx. 2-3 minutes.
  • To serve, start with some of the bison mixture in a bowl and top with crispy plantains and aioli. Garnish with options above, if you’d like. Enjoy!

 

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Instructions
  1. Preheat oven to 400 degrees F and line a medium baking sheet with foil or parchment paper. Spray with a little cooking spray.
  2. Then, make the aioli by combining the mayo, apple cider vinegar, ancho chili powder and pinch of sea salt in a bowl. Whisk well to combine and set aside.
  3. Peel the plantains and cut them into rounds about a ¼ inch thick and place on baking sheet in a single layer. Drizzle with a little olive or avocado oil and season with a few pinches of sea salt and half of the smoked paprika. Place in the oven to bake for 10 minutes. Remove from oven and flip them over and season with more salt and rest of the paprika. Place back in the oven and bake for another 6-8 minutes, or until the tops have slightly browned.
  4. While the plantains are baking, heat a large skillet over medium heat. Once hot, add in onion and bell pepper. Cook, stirring occasionally, until softened.
  5. Push the onion and bell pepper to the sides of the skillet and add in the ground bison to the center of the pan. Break the bison up and cook, stirring occasionally, until bison is browned and cooked through. Season mixture with cumin, chili powder, cinnamon and sea salt.
  6. Add spinach to the skillet and mix to combine. Cook until the spinach has just wilted, approx. 2-3 minutes.
  7. To serve, start with some of the bison mixture in a bowl and top with crispy plantains and aioli. Garnish with options above, if you’d like. Enjoy!
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