Venezuelan Paleo Breakfast Bowl: Tropical Fruit Salsa with Avocado Toast & Plantain Chips
Discover a scrumptious, paleo-friendly Venezuelan breakfast recipe that combines tropical fruit salsa with avocado toast and plantain chips. This easy-to-follow recipe is perfect for those seeking delicious and nutritious meal ideas. Prepare this mouthwatering dish in less than an hour, and enjoy a taste of Venezuela without compromising on dietary preferences.
Allergens
None
Ingredients
- 3 large ripe avocados
- 4 medium green plantains
- 2 cups mixed tropical fruits (pineapple, mango, papaya)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 350°F (180°C). Slice the plantains into thin rounds and place on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, season with salt, and toss to coat evenly. Bake for 20 25 minutes or until crispy and golden brown, flipping halfway through.
- While the plantains are baking, slice the avocados in half and remove the pits. Scoop out the flesh and mash with a fork until smooth. Season with salt and pepper to taste. Spread the mashed avocado onto 6 individual plates or a large serving platter.
- In a medium bowl, combine the diced tropical fruits, bell pepper, onion, cilantro, lime juice, and the remaining tablespoon of olive oil. Toss gently to mix. Season with salt and pepper to taste.
- To assemble, top each avocado toast with an even layer of the fruit salsa. Arrange plantain chips around the edge of the plate or serve them separately alongside the avocado toast and salsa.
Chef’s Insight
To enhance the presentation, garnish with additional cilantro leaves and a lime wedge on each plate.
Notes
Feel free to adjust the fruit salsa recipe to your preferred taste by adding more or less of any ingredient.