Whole30 Pork and Pineapple Bowls with Plantains, Coconut Cauliflower Rice, and Avocado Lime Mousse
These Whole30 Pork and Pineapple Bowls with Plantains, fluffy Coconut Cauliflower Rice and a smooth and creamy Avocado Lime Mousse is a taste of the tropics and such a delicious Whole30 dinner. Your whole family will love this healthy, easy Whole30 recipe.
Preheat your oven to 425 F. Remove the peel from the plantains and slice into ½ inch slices. Place on a baking sheet and drizzle with the avocado oil and sea salt. Bake for 25 minutes, flipping the plantains once halfway through.
Coconut Cauliflower Rice
If you bought prericed cauliflower, skip this step. Cut the cauliflower into small parts and remove the leafy outside. Put the shredder blade in your food processor and then feed the cauliflower down through the top chute while the machine is on to create the cauliflower rice.
Heat a large pan over medium heat. Add the cooking oil and let get warm. Add the cauliflower rice and salt and cook for about 5 minutes, stirring occasionally. Add the ghee/coconut oil, let melt, then mix in. Add the coconut milk and cilantro and mix in.
For the Avocado Lime Mousse:
Combine all ingredients in a blender or a bowl with an immersion blender.
Assemble your Whole30 Pork and Pineapple Bowls:
Place a layer of mixed greens on the bottom of the bowl. Spoon a layer of coconut cauliflower rice over the greens. Place a serving of carnitas into one corner of the bowl. Add ¼ of the plantains next to the carnitas and then the 1/4 of the pineapple pieces on the other side. Spoon a heaping serving of the avocado lime mousse next to the plantains. Garnish with the sliced radishes, cilantro, and lime wedges. Serve immediately.
I actually made a version of this while I was on Autoimmune Paleo (AIP diet), so if you're interested in doing that as well, just skip the cumin, chile pepper, and black pepper in the carnitas recipe. They still come out amazing.