Preheat oven to 400 degrees F and line a medium baking sheet with foil or parchment paper. Spray with a little cooking spray.
Then, make the aioli by combining the mayo, apple cider vinegar, ancho chili powder and pinch of sea salt in a bowl. Whisk well to combine and set aside.
Peel the plantains and cut them into rounds about a ¼ inch thick and place on baking sheet in a single layer. Drizzle with a little olive or avocado oil and season with a few pinches of sea salt and half of the smoked paprika. Place in the oven to bake for 10 minutes. Remove from oven and flip them over and season with more salt and rest of the paprika. Place back in the oven and bake for another 6-8 minutes, or until the tops have slightly browned.
While the plantains are baking, heat a large skillet over medium heat. Once hot, add in onion and bell pepper. Cook, stirring occasionally, until softened.
Push the onion and bell pepper to the sides of the skillet and add in the ground bison to the center of the pan. Break the bison up and cook, stirring occasionally, until bison is browned and cooked through. Season mixture with cumin, chili powder, cinnamon and sea salt.
Add spinach to the skillet and mix to combine. Cook until the spinach has just wilted, approx. 2-3 minutes.
To serve, start with some of the bison mixture in a bowl and top with crispy plantains and aioli. Garnish with options above, if you’d like. Enjoy!
Ingredients
Directions
Preheat oven to 400 degrees F and line a medium baking sheet with foil or parchment paper. Spray with a little cooking spray.
Then, make the aioli by combining the mayo, apple cider vinegar, ancho chili powder and pinch of sea salt in a bowl. Whisk well to combine and set aside.
Peel the plantains and cut them into rounds about a ¼ inch thick and place on baking sheet in a single layer. Drizzle with a little olive or avocado oil and season with a few pinches of sea salt and half of the smoked paprika. Place in the oven to bake for 10 minutes. Remove from oven and flip them over and season with more salt and rest of the paprika. Place back in the oven and bake for another 6-8 minutes, or until the tops have slightly browned.
While the plantains are baking, heat a large skillet over medium heat. Once hot, add in onion and bell pepper. Cook, stirring occasionally, until softened.
Push the onion and bell pepper to the sides of the skillet and add in the ground bison to the center of the pan. Break the bison up and cook, stirring occasionally, until bison is browned and cooked through. Season mixture with cumin, chili powder, cinnamon and sea salt.
Add spinach to the skillet and mix to combine. Cook until the spinach has just wilted, approx. 2-3 minutes.
To serve, start with some of the bison mixture in a bowl and top with crispy plantains and aioli. Garnish with options above, if you’d like. Enjoy!