Loaded Mexican Style Bowl

1: Slice and sprinkle the plantains with Himalayan salt, then sauté them in a little olive oil.

2: Broil the tomatoes in a cast iron pan brushed with oil for about 5-7 minutes.

3: Sauté the cauliflower rice with some salt and pepper, then toss it with fresh cilantro.

4: Place whole mushrooms in a tinfoil pocket, add liquid aminos and coconut aminos, then bake at 450°F for about 15 minutes.

5: Assemble the bowl with all the ingredients and top with avocado, greens, and a soft-boiled egg.