Polynesian Paleo Breakfast Bowl – A Tropical Island Getaway on Your Plate!

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup diced cooked kalua pig (or pork belly) 2 cups cubed sweet potatoes, roasted 1/4 cup coconut milk 1/2 cup canned pineapple chunks 1 avocado, sliced 2 hard
• boiled eggs, halved 1/4 cup macadamia nuts, toasted 1 tbsp lime juice Fresh cilantro leaves for garnish Sea salt and black pepper to taste Olive oil for cooking

Instructions

1. Cook the kalua pig or pork belly in olive oil over medium heat until browned and crispy. Season with salt and pepper, and set aside.
2. In a separate pan, roast the sweet potatoes until tender and slightly golden. Set aside.
3. Combine coconut milk and pineapple chunks in a blender and blend until smooth.
4. To assemble the bowl, place a portion of roasted sweet potatoes at the bottom of each serving dish.
5. Pour the pineapple coconut sauce over the sweet potatoes.
6. Add a generous helping of kalua pig or pork belly on top.
7. Garnish with avocado slices, hard boiled eggs, and toasted macadamia nuts.
8. Drizzle with lime juice and season with salt and pepper as desired.
9. Top with fresh cilantro leaves for an extra pop of color and flavor.

Chef’s Insight

The key to this recipe is balancing the flavors and textures to create an explosion of mouthfeel. The sweetness from the pineapple, the creaminess from the coconut milk, and the crunchiness from the macadamia nuts all come together harmoniously in each bite.

Notes

This recipe is suitable for those on a Paleo diet, but can be easily adapted to accommodate other diets or preferences. The combination of flavors and textures creates an unforgettable culinary experience that will have you craving this breakfast bowl again and again.