Jerk Meatball and Cauliflower Rice Bowls
with seared plantains

Name: Jerk Meatball and Cauliflower Rice Bowls
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 1/2 lbs Beef, ground and lean; 1 Eggs; 1/4 cup Almond meal; 2 tsp Jerk seasoning; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp Oil, cooking; 1 lb Cauliflower florets; 2 Tbsp Ghee; 2 cloves Shallots, diced; 1/2 Jalapenos (opt), diced and seeded if you want less heat; 1 Avocados, chopped; 1 cup Pineapple, diced (use fresh or canned); 2 Tbsp Cilantro leaves, chopped; 2 tsp Lime juice; 3 Plantains, large, peeled and sliced (ripe plantains resemble bananas but should be very dark brown on the outside); 2 Tbsp Oil, cooking

Active: 50 Total: 50

Original GF Paleo Vegetarian

Jerk Meatball and Cauliflower Rice Bowls

In these cold winter months it's fun to have a taste of summer, so we're serving these Jerk meatballs over cauliflower rice with pineapple salsa and seared plantains.

Ingredients

Metric

Servings:

Jerk Meatball and Cauliflower Rice Bowls:

Beef, ground and lean - 1 1/2 lbs
Eggs - 1
Almond meal - 1/4 cup
Jerk seasoning - 2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Oil, cooking - 1 Tbsp

Cauliflower rice:

Cauliflower florets - 1 lb
Ghee - 2 Tbsp

Pineapple Salsa:

Shallots - 2 cloves , diced
Jalapenos (opt) - 1/2 , diced and seeded if you want less heat
Avocados - 1 , chopped
Pineapple - 1 cup , diced (use fresh or canned)
Cilantro leaves - 2 Tbsp , chopped
Lime juice - 2 tsp

Seared Plantains:

Plantains, large - 3 , peeled and sliced (ripe plantains resemble bananas but should be very dark brown on the outside)
Oil, cooking - 2 Tbsp

Prep

Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in ghee. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add ghee. Saute cauliflower in heated ghee for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Make meatballs - Combine ground beef, egg, almond meal, Jerk seasoning, salt, and pepper. (Note: If using a pre-seasoned blend of Jerk seasoning, you may want to reduce the salt and pepper amounts.) Form into 1” / 2.5 cm meatballs. (Can be done 1 day ahead)
Shallots / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)
Plantains / Avocados / Pineapple / Cilantro - Prep as directed.
Make salsa - Combine shallots, jalapenos, avocados, pineapple, cilantro, and lime juice.

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Make

Heat a skillet over medium heat. Add cooking oil (portion for meatballs) and then add meatballs to heated oil.
Saute until meatballs are browned and cooked through (if they are browning quickly and not cooked on the inside, you can add a splash of water and cover with a lid to help them cook more evenly), 7 to 9 minutes.
While meatballs cook, heat a nonstick pan over medium-high heat. Add cooking oil (portion for plantains) and then plantain slices to heated oil. (Cook in batches if your pan isn't large enough to hold all of the slices without overlapping.) Sear plantains until golden brown and tender, 3 to 4 minutes on each side. Season with some salt.
If cauliflower rice was made ahead, reheat in the microwave.
Assemble bowls by topping cauliflower rice with meatballs, plantains, and pineapple salsa. Enjoy!

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