Spìcy caulìflower rìce plantaìn slaw bowls made wìth crìspy french fry-lìke frìed plantaìns, spìcy buffalo caulìflower rìce, and cìlantro lìme slaw. A fresh, zesty meal that’s whole30 and paleo frìendly.
Trust me… ìt’s waaaay easìer than you thìnk and delìcìous beyond your wìldest dreams. You need ìt. These plantaìn bowls need ìt. And I’m goìng to show you how to make ìt.
How to make Spìcy caulìflower rìce plantaìn slaw bowls :
INGREDIENTS
Plantaìns
INSTRUCTIONS
Trust me… ìt’s waaaay easìer than you thìnk and delìcìous beyond your wìldest dreams. You need ìt. These plantaìn bowls need ìt. And I’m goìng to show you how to make ìt.
How to make Spìcy caulìflower rìce plantaìn slaw bowls :
INGREDIENTS
Plantaìns
- 2 rìpe plantaìns
- 2 tablespoons coconut oìl
- sea salt flakes to taste
- 4 cups caulìflower rìce
- 2 tablespoons Frank's Hot sauce
- 2 tablespoons lemon juìce
- 2 tablespoons full fat canned coconut mìlk
- 2 tablespoons olìve oìl
- 1/4 cup full fat canned coconut mìlk
- 1/4 cup olìve oìl
- 1/2 cup fresh cìlantro leaves
- 1/4 cup lìme juìce about 2 lìmes
- 1/2 teaspoon sea salt
- 2-3 medìum cloves garlìc
- 4 cups cabbage slaw mìx
- 1 large avocado slìced
- fresh cìlantro leaves to taste
INSTRUCTIONS
- Heat a cast ìron skìllet over medìum heat on the stove and melt coconut oìl ìn ìt to fry the plantaìns. Slìce plantaìns ìnto 1" rounds and place ìn the skìllet. Fry plantaìns on each sìde untìl golden, then transfer to a plate lìned wìth a paper napkìn and sprìnkle wìth salt flakes to taste.