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These paleo beef, veggie, and bacon bowls are super tasty and quick to make! Seasoned ground beef is cooked with savory bacon and lots of veggies, then topped with perfectly fried sweet plantains and chipotle ranch sauce. Whole30 compliant, family approved, ready in 20 minutes and great for lunch or dinner!
This was most definitely one of those recipes that I wasn’t planning on ever posting.
I have many of them, actually – meals that I throw together for myself on a whim, based on my mood and what’s in the fridge – and then assume it’s way too basic to make “official”.
But this one, I happened to have also made for Adam during our January Whole30. Random Saturday lunch, had to feed us, and this is what happened – sort of spicy, flavor-packed Whole30 and paleo beef and bacon bowls with veggies and fried sweet plantains.
And oh yeah – don’t forget that chipotle ranch sauce on top! Anyway, he LOVED it and asked if it was on the blog – I said no, of course, that I barely remembered what I even threw in the skillet in the first place.
BUT, since it was so well loved, I decided to try to replicate my steps and make it “official” so I could the random deliciousness with all of you!
And even though it’s now an actual recipe – it’s still just as easy, versatile and flexible as it was the first day I made it. As in, you can truly throw in ANY veggies you like (as long as they’re chopped/shredded) and switch around the spices to make it your own!
The bowls are full meals by all means, making this recipe perfect when you need a quick dinner, lunch, or even egg free breakfast (I’ve done it many times!)
The plantains are a MUST, in my opinion (and I’m totally biased because I’m plantain-obsessed) because they add tons of flavor, healthy carbs, and make it super filling in a good, energizing way (as opposed to a blah way.)
For this recipe I used ripe plantains, which cook in literally 5 minutes and add the perfect amount of sweetness to an otherwise savory meal. I love ripe plantains for just how easy, fast, and delicious they always are.
As for the chipotle ranch, I think it’s absolutely perfect to top off your bowls and you can find the recipe here (it’s goes with everything!)
That said, you can always skip it and top with guac (recipe here) or even a crispy fried egg if you’re going the breakfast route. You really can’t go wrong with the toppings you choose!
I hope you’re ready for an easy, delicious, healthy paleo and Whole30 meal right now – let’s get to it!
Paleo Beef, Veggie, and Bacon Bowls with Plantains {Whole30}
Paleo Beef, Veggie, and Bacon Bowls with Plantains {Whole30}
These paleo beef, veggie, and bacon bowls are super tasty and quick to make! Seasoned ground beef is cooked with savory bacon and lots of veggies, then topped with perfectly fried sweet plantains and chipotle ranch sauce. Whole30 compliant, family approved, ready in 20 minutes and great for lunch or dinner!
Prep Time: 10 minutesCook Time: 15 minutesTotal Time: 25 minutesCourse:Dinner, LunchCuisine:Paleo, Whole30Servings: 4 
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Ingredients
Meat & Veggie Mixture:
4slicesnitrate free baconsugar free for Whole301lbgrass fed ground beefany ground meat is fine1 1/2tsptaco seasoningI used Primal Palate1/2tspsea salt1tsponion powder1tspgarlic powder1/2tspsmoked paprikaDash chipotle powderor more if preferred4cupsshredded or chopped veggiesI used Brussels sprouts and a broccoli slaw mix, you can use anything you like!1TbspwaterMore cooking fat as neededChipotle ranch To top – optional
Plantains:
1large sweet plantainpeeled and sliced into 1/4” rounds (or slightly thicker)2Tbspghee or other cooking fatSea salt to taste
Instructions
Beef & Veggie Mixture
Heat a large skillet over med-hi heat. Once sizzling, add bacon slices and cook until crisp, turning once. Remove to drain on paper towel.Keep the rendered fat in the skillet and lower heat to med. Add beef to skillet and sprinkle with the salt and seasonings. Brown, breaking up lumps with a spatula.Once beef is about 80% done, add the veggies and water to the skillet, gently stir, then cover skillet. Cook, covered, 1-2 minutes to soften veggies.Uncover and stir, then crumble cooked bacon into the mix. Continue to cook and stir occasionally for another two minutes or until veggies are cooked to preference.
Plantains:
Heat ghee or other cooking fat over medium heat in a nonstick skillet (or well seasoned cast iron)Once sizzling, add plantain slices in a single layer and fry the first side until golden brown, flip, and do the same to the second side.Once both side are golden brown, remove from heat and sprinkle with sea salt to taste.
Assemble bowls:
Serve beef and veggie mixture in bowls with fried plantains, garnish with scallions or cilantro and top with chipotle ranch sauce if desired. Enjoy!
Nutrition
Calories: 499kcalCarbohydrates: 23gProtein: 27gFat: 33gSaturated Fat: 14gCholesterol: 110mgSodium: 539mgPotassium: 952mgFiber: 4gSugar: 8gVitamin A: 1290IUVitamin C: 83mgCalcium: 54mgIron: 4mg
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Want More Easy Whole30 meal ideas? Try one of these!
Paleo and Whole30 Burrito Bowls
Sweet Potato Hash with Sausage and Eggs
Whole30 Breakfast Egg Roll Bowls
Chicken Stir Fry with Veggies and Garlic Sauce
Chicken Pesto Stuffed Sweet Potatoes
Sloppy Joe Stuffed Sweet Potatoes
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