We made beef and plantain bowls with green salsa last week using a recipe from the fitness coaching app I use, and they were really tasty — but, as far as I can tell, there’s no way to export the recipe or bookmark it to Chrome or anything. So rather than sorting through the ~87,000 photos on my phone to find the screenshots the next time I want to make it, why not record the recipe here? Herewith, I humbly present a new post category on josh bales [dot] net: Food Formulae.
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Beef and Plantain Bowls with Green Salsa
503 calories/serving — Protein 37g, Carbs 41g, Fat 23g
Recipe makes 2 servings
Total Prep Time: 30min (10min prep [or 20 minutes if you’re me], 20min cook)
INGREDIENTS
- 1 medium plantain
- 11 ounces ground beef (93% lean, 7% fat)
- 4 tablespoons La Victoria Green Chile Salsa Mild or Herdez Salsa Verde Mile
- 1 tablespoon chili powder
- 1 cup, chopped onions
- 2 cups, chopped kale
- 2 tablespoons coconut oil
- Salt
INSTRUCTIONS
- Preheat the oven to 400°F and line a tray with your finest aluminum foil. Peel and slice the plantain into pieces o’ eight. Drizzle with half of the oil, season with salt, and bake for 15 minutes, until golden brown, flipping once.
- Meanwhile, add the beef and chopped onion to a pan over medium heat with the remaining oil, cooking until browned and cooked through, crumbling with a spoon.
- Season this beefy hodgepodge with salt and chili powder, then add in chopped kale, cooking until wilted, about 2 minutes.
- Serve the beefy hodgepodge with plantains. Every good bottom deserves a top, so you will top this badboy with green salsa.