Ground Beef Over Roasted Plantains

This is a quick mid week meal to make when you’re short on time. It’s full of flavor and is absolutely delicious.

You can use up any leftover veggies you have from your weekend meal prep, which is what I did. I had some onion, scallions and daikon radish leftover. So I sauteed them on a pan for a few minutes before adding in the ground beef.

Then, I cooked it all up and served it over a rich roasted plantain and a dollop of cod liver pate or guac. This is a delicious paleo and allergen friendly meal!

Ingredients:

• 3 plantains (ripe or green)

• Salt, to taste

• 2 tbsp avocado or olive oil

• 1/3 large onion

• 3 scallions

• 1/4 of a small daikon radish

• 1 lb ground beef

• 2 tsp garlic powder

• Pinch of sage powder

• 1/2 tsp cinnamon powder

• 1/2 tsp cumin powder (sub mace or omit for AIP)

• 5-10 sprigs cilantro, roughly chopped

Preparations:

• Start by running your knife through the center of the plantain and if possible, carving out a long slit.

• Season with salt and coat them 1 tbsp of avocado oil. Then, place inside a 400F oven to roast for about 20 minutes. Roast five minutes longer for unripe plantains and five less for ripe ones.

• While the plantains roast, oil a skillet with the rest of your avocado oil and dice your veggies into small even pieces.

• Add them to the pan and continue to cook until slightly browned or translucent. Then, add in the ground beef and continue to cook until it is no longer pink, making sure to add in salt to taste, garlic powder, cumin, and cinnamon. Add in the chopped cilantro and stir for another minute or two

• Remove from heat and take the plantains out of the oven. Dollop them with some cod liver pate or guacamole and then top with the ground beef mixture.