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Plantains are lower in sugar and higher in starch than bananas, so they’re treated as more of a vegetable than a fruit in cooking. To keep this dish strictly Paleo, you can omit the beans and cheese. Garnish with cilantro and drizzle with hot sauce if you have some on hand. Their skins are tougher than bananas, so you’ll need a sharp paring knife to peel them – the easiest way is to cut lengthwise along the natural ridges and pull off the skin in strips with the knife.
1. Preheat oven to 400F. Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, gently toss together plantains, oil, ¼ tsp salt and pepper. Spread in single layer on prepared sheet. Bake, turning once, until edges are beginning to brown, 15 to 20 minutes. Set aside.
3. Meanwhile, in a small bowl, stir together chile powder, cumin, paprika, oregano, garlic powder, onion powder, turmeric and remaining ¼ tsp salt. Set aside.
4. Heat a large nonstick skillet on medium. Add turkey and cook, breaking up with a spoon, until browned, 6 to 8 minutes. Add chile powder mixture and cook, stirring, for 1 minute. In same small bowl, mix arrowroot with ¾ cup water until smooth; add to skillet and cook, stirring, until sauce is thickened, 2 to 3 minutes.
5. Reduce oven to 350 F. Spoon turkey mixture over plantains. If using, top with beans and cheese. Bake for 10 minutes. Top with onions, salsa and avocado.
- Serving Size 1/6 of recipe
- Calories 366
- Carbohydrate Content 38 g
- Cholesterol Content 56 mg
- Fat Content 10 g
- Fiber Content 7 g
- Protein Content 17 g
- Sodium Content 561 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 10 g
- Polyunsaturated Fat Content 4 g