Roasted plantains and toasted coconut and macadamia nuts top this gloriously fresh tossed salad with creamy yogurt and saucy pineapple vinaigrette.
1 plantain, peeled and thinly sliced into rounds
Olive oil cooking spray
1/4 tsp sea salt, divided
1/4 cup unsalted macadamia nuts, roughly chopped
1/4 cup unsweetened shredded coconut
1 cup peeled and chopped pineapple
1/2 cup plain whole-milk Greek yogurt
2 tbsp fresh lime juice
1 tsp yellow curry powder
3 carrots, peeled and grated
1 red bell pepper, seeded and thinly sliced
1 avocado, peeled, pitted and chopped
6 cups field greens mix
2 cups finely chopped cucumber
2 tbsp unsweetened raisins
Preheat oven to 350ºF. On a large rimmed nonstick baking sheet, arrange plantains in a single layer. Mist plantains with cooking spray on both sides, sprinkle with 1/8 tsp salt and toss to coat. Roast for 20 to 25 minutes, turning halfway, until lightly browned.
Meanwhile, in a medium skillet on medium-low, toast nuts and coconut until lightly browned, stirring often, about 5 minutes. Remove from heat and set aside to cool.
In a small food processor or blender, process pineapple, yogurt, lime juice, curry powder and remaining 1/8 tsp salt until smooth, about 30 seconds.
In a large bowl, toss together carrots, bell pepper, avocado, field greens and cucumber; divide among serving bowls. Divide plantains, macadamia-coconut mix, raisins and dressing among servings.
Remember those packages of preservative-laden dehydrated noodles that you probably ditched when you started eating clean? The beauty of those packages was their simplicity – just add boiling water and eat. We’ve recreated the convenience with this layered noodle bowl with mushrooms, carrots, edamame and bok choy. Simply prepare the broth before leaving the house, store in a heat-proof container and pour over top when you're ready.