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.
Eggs and arrowroot starch help hold these California-fresh patties together, while quinoa, scallions, lemon zest and dill give them flavor and a nutrition boost. If desired, set aside a few tablespoons of the homemade dressing to use as a dipping sauce or drizzle over the patties.