Mouthwatering Ghanaian Brunch Bowl: A Paleo-Friendly Delight!
Discover the mouthwatering flavors of Ghanaian cuisine with our sensory Paleo-friendly Ghanaian Brunch Bowl recipe. This dish is perfect for a delicious and satisfying breakfast or brunch experience, combining rich traditional flavors with modern culinary techniques.
Allergens
Eggs, chicken (may contain traces of soy or other allergens depending on the preparation method)
Ingredients
- 1 cup cooked jollof rice (preferably made with cauliflower)
- 2 large eggs, poached or fried
- 1/2 cup roasted plantains
- 1/4 cup grilled chicken, chopped
- 1/4 cup kale and spinach mix, blanched
- 1/4 cup avocado, sliced
- Salt to taste
- Pepper to taste
Instructions
- Cook jollof rice according to the recipe or purchase pre made cauliflower jollof rice.
- Roast plantains by peeling and slicing them into 1/2 inch thick rounds, then brush with coconut oil and roast at 400°F (205°C) for 20 25 minutes or until golden brown.
- Grill chicken breasts or tenders, seasoned with salt, pepper, and a touch of garlic powder. Cook until no longer pink inside, then chop into bite sized pieces.
- Blanch kale and spinach in boiling water for 1 2 minutes, then immediately transfer to an ice bath to retain color and texture.
- Poach or fry eggs to your desired level of doneness.
- Assemble the Ghanaian Brunch Bowl: start with a base of jollof rice, followed by roasted plantains, grilled chicken, blanched kale and spinach, avocado slices, and finally, a poached or fried egg on top.
- Season with salt and pepper to taste.
Chef’s Insight
The Ghanaian Brunch Bowl is an excellent source of protein, healthy fats, and essential vitamins and minerals. It will leave you feeling satisfied and energized for the day ahead.
Notes
Be sure to use high-quality ingredients for the best results. - Feel free to adjust the spices and seasonings according to personal taste preferences.