Delightful Paleo-Friendly Ghanaian Breakfast Bowl – A Symphony of Textures & Flavors

Allergens

None (unless using chili flakes)

Ingredients

• 2 cups cooked white rice (brown rice for Paleo)
• 1 large ripe plantain, peeled and sliced
• 1/2 cup chopped kale
• 1 cup cooked black
• eyed peas
• 1/4 cup coconut milk
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: chili flakes for added heat

Instructions

1. Cook the white rice (or brown rice for Paleo) according to package instructions, set aside.
2. Heat olive oil in a pan over medium heat. Add sliced plantains and cook until golden brown, seasoning with salt and pepper. Remove from heat and set aside.
3. In another pan, sauté the chopped kale for 3 4 minutes until slightly wilted, adding a pinch of salt. Set aside.
4. Heat coconut milk in a small saucepan over low heat until warm. Do not boil or simmer.
5. To serve, place a portion of cooked rice in a bowl, top with sautéed kale and plantains, drizzle with warm coconut milk, and garnish with a sprinkle of chili flakes if desired.

Chef’s Insight

This recipe is not only easy to make but also packed with essential nutrients and flavors that will leave your taste buds dancing with joy.

Notes

Feel free to add protein such as chicken or fish for a complete Paleo meal.