This sweet and savory plantain bowl combines the natural sweetness of golden plantains with creamy avocado, crispy bacon, and refreshing lime. It’s a rich, satisfying, and nutrient-dense dish that aligns perfectly with an anti-inflammatory lifestyle. Let’s dive into the details and learn how to prepare this flavorful meal.

Ingredient Analysis: Anti-Inflammatory Benefits

Ripe Plantains (2, peeled and sliced):
Plantains are a great source of fiber, vitamin C, and potassium, supporting digestion, immunity, and muscle health.

Pro Tip: Use ripe plantains with black spots on the peel for a sweeter flavor.

Coconut Oil (3 tbsp):
Coconut oil contains medium-chain triglycerides (MCTs), which are easily digestible and provide quick energy. Its anti-inflammatory properties make it a staple in anti-inflammatory cooking.

Pro Tip: Heat the oil to a shimmering state before adding the plantains for optimal crispiness.

Avocado (1, sliced):
Avocado is packed with monounsaturated fats, fiber, and antioxidants, supporting heart health and reducing inflammation.

Pro Tip: Slice the avocado just before serving to maintain its vibrant green color.

Bacon (3 slices, AIP-compliant):
AIP-compliant bacon adds a savory, smoky flavor and provides protein and healthy fats.

Pro Tip: Cook the bacon until crispy for the best texture and crumble it into bite-sized pieces.

Coconut Cream (1/4 cup):
Coconut cream adds a rich, creamy texture while providing healthy fats that promote brain health and reduce inflammation.

Pro Tip: Use the thick, creamy part from a can of refrigerated coconut milk for maximum richness.

Fresh Cilantro (Chopped):
Cilantro is a nutrient-dense herb with detoxifying properties and a refreshing flavor.

Pro Tip: Chop cilantro just before serving to preserve its aroma and flavor.

Lime Wedges (For Serving):
Lime juice is high in vitamin C and adds a tangy brightness to balance the dish’s richness.

Pro Tip: Serve lime wedges on the side so each person can adjust the acidity to their liking.