Clearly I’ve been on a major taco kick lately with the Loaded Taco Dip I posted last week, and a Taco Breakfast Casserole that’s coming to the blog next week! The same goes with plantains – which is why I came up with these Plantain Taco Bowls! I looooove tacos and plantains and you really can’t go wrong with this combo. I’ve been eating it for breakfast and lunch all week long!
These Plantain Taco Bowls make a great meal to take on the go, and are even delicious eaten cold! I made a triple batch to have on hand this week, and it’s made meals super easy and delicious!
I highly recommend making at least a double batch…these Plantain Taco Bowls don’t last long in my house!
Place the cashews in a clean bowl. Bring a small pot of water to a boil, and then pour the water over the cashews to soak. The cashews should be fully immersed in the water. Set aside.
Place all of the taco spice blend ingredients into a small bowl and stir to combine. Set aside.
To cut the plantains, first cut off both tips. Carefully insert a sharp knife into the peel of the plantain, just enough to cut through the skin. Make a cut from the top to the bottom of the plantain and then carefully peel the skin away. Cut the plantain into ½” thick slices.
Melt enough coconut oil over medium heat to cover the bottom of a large pan. Once hot, add the plantains and cook until the bottoms turn golden brown, about 3-4 minutes. Flip and cook the other side until lightly browned. Place the plantains onto a plate lined with paper towels and set aside.
Crumble the ground beef into the same pan that you were cooking the plantains, and sauté until cooked through. Add the onion and bell pepper, and sauté until soft, about 3-4 more minutes. Add the garlic and sauté until fragrant, about 30 seconds. Drain any fat from the pan. Add the taco spice blend to the pan, along with 2 tablespoons water, and stir well to combine, cooking on low for a few more minutes.
To make the dairy-free sour cream, drain and rinse the cashews. Place the cashews in your blender, along with the remaining dairy-free sour cream ingredients. Blend on high for 2 minutes, or until the sour cream is completely smooth.
Add the plantains back into the pan with the taco meat, and stir to combine. Serve in bowls over greens and add the dairy-free sour cream and any additional toppings of your choice. Enjoy!
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