Ingredients
For The Bowls:
- 2 tablespoons unsweetened coconut flakes
- 2 cups cauliflower florets
- 3 teaspoons coconut oil melted, divided
- ½ large ripe green plantain very thinly sliced
- 3 teaspoons coconut sugar
- ¼ cup cilantro roughly chopped
- 1 large avocado mashed
- 1 tablespoon honey
For The Chicken:
- 3 teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- 2 teaspoons coconut sugar
- Sea salt and pepper
- 8 ounces chicken breast
Instructions
- Preheat your oven to 350°F and spread the coconut flakes on a small baking sheet. Bake until golden brown, 2-3 minutes. Watch closely as coconut can burn quickly.
- Place a grill basket on your grill and preheat to medium heat. (I do this while I prep the ingredients.)
- Place the cauliflower in a medium bowl and toss with 2 teaspoons of coconut oil. Season with salt and pepper and place in the preheated grill basket. Grill until tender with some charred spots, stirring occasionally, about 10-15 minutes. Remove the cauliflower from the grill and cover to keep warm.
- Place the plantain slices on a plate in a single layer and brush them with half the remaining coconut oil (about ½ teaspoon), then sprinkle with half the coconut sugar (about 1½ teaspoons). Flip gently and repeat on the other side. Set aside.
- In a small bowl, combine the cumin, cayenne pepper, 2 teaspoons coconut sugar, and a pinch of salt and pepper. Pat the chicken dry with paper towels, then rub the spice blend all over the chicken.
- Grill the chicken until no longer pink inside, about 4-5 minutes per side, flipping once. Transfer to a plate and cover to keep warm. Let rest for 5 minutes.
- While the chicken rests, place the plantain slices in the grill basket in a single layer (you may need to work in batches). Immediately flip in the order that you put them on, then remove them in the same order. You want them a little bit crispy and charred, and they cook almost instantly! Place on a plate and cover to keep warm.
- Place the cauliflower and cilantro into a small food processor and pulse until broken down and a rice-like texture is achieved. Stir in the toasted coconut flakes.
- Divide the cauliflower rice between two bowls, followed by the plantains, mashed avocado, and grilled chicken.
- Drizzle the bowls with honey (½ tablespoon per bowl) and DEVOUR.