Sweet Plantain Guacamole is about to take your favorite dip to the next level.
Guacamole is pretty much like heaven to me. Packed with healthy fats, this combination of luscious, creamy avocado mixed with any variety of spices, herbs and aromatics is pretty great on just about anything.
This recipe, one from the soon to be released book The Paleo Kitchen by George Bryant and Juli Bauer, adds a twist to the standard guac: plantains. That’s right. Plantains.
These ripe beauties—a great source of healthy carbohydrate—are softened and then folded right in!
Sweet Plantain Guacamole Recipe
Plantain Guacamole is pretty much like heaven to me. Packed with healthy fats, this combination of luscious, creamy avocado mixed with any variety of spices, herbs and aromatics is pretty great on just about anything.
- 2 tbsp coconut oil
- 4 garlic cloves minced
- 1 large brown plantain peeled and diced
- 2 tbsp water
- 3 large avocados cut in half, pits removed
- 1/4 medium white onion finely chopped
- Handful of cilantro roughly chopped
- 1 tsp finely chopped jalapeno
- Juice of 1/2 lime
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- Place a small skillet over medium heat and add the coconut oil.
- Once the coconut oil is hot, add half of the garlic to the pan along with diced plantain.
- When the plantain dice begin to brown, salt them, and then flip to brown on other side.
- Add the water to the pan and cover to steam the plantain. Once the plantain dice are soft, remove from the heat and let cool.
- While the plantain finishes cooking, scoop out the insides of the pitted avocados and add to a large bowl to mash. Mash up the avocado with a fork. Add the onion, cilantro, jalapeno, lime juice, smoked paprika, and salt and pepper. Mix well, then fold in the plantains. Chill in the refrigerator before serving.