Paleo Mexican Noodle Bowl! (Gluten/Grain/Dairy Free)

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Wanna have a mexican fiesta in your mouth with me???  All I've gotta say is HERE WE GO!

I'm super excited to introduce this recipe to you. This is my first experiment testing out plantain noodles. Saying I'm happy with the results would be an understatement. This recipe turned out so bomb good that you better believe I'll be making and sharing many more plantain noodle recipes to come.  You'll have to stay posted to find out exactly what those ideas will end up being!!

But until then..make this and eat it every day. You won't believe how good it is.

To make the plantains into noodles I used a Paderno Spiralizer!

Mexican Pasta Bowl


  • 1/2 lb Steak (cut of choice)
  • 1 TBSP Oil
  • Steak Spice Blend
  • 1/2 TBSP Chili Powder
  • 1/2 TBSP Cumin
  • 1/4 tsp Cayenne
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • Pasta Bowl
  • 2-3 Green Plantains, Spiralized
  • 2 TBSP Oil
  • 1 Green Pepper, chopped
  • Grape/Cherry Tomatoes, halved
  • Half an Avocado, cubed


  1. Combine ingredients for the steak spice blend, and rub on steak.
  2. Heat up 1 TBSP of oil in a pan and cook steak; cooking time depends on thickness of steaks, mine needed about 3 minutes per side.
  3. Remove steaks and let rest.
  4. Using a Paderno Spiralizer, make plantains into pasta noodles.
  5. Add 2 TBSPs of oil to pan, and heat over medium heat, add in plantain noodles.
  6. In the last minutes of cooking the noodles add in green pepper.
  7. Meanwhile, cut up the tomatoes, avocado and steak.
  8. Toss all ingredients together.

Brittany Angell

10 comments | Leave your own

  1. Gina

    This recipe looks great. How long did you need to cook the plantain noodles for? I’ve never cooked plantains and I’m not sure I’ll know how to tell when they are done!

  2. Kendra Roberts

    I made this for dinner and it was amazing! Thank you for your hard work!

  3. Amy

    I think this is a neat idea, however I had a little trouble this afternoon spiralizing the plantains. Do you have any tips?

  4. Kathya Singh

    What is the sauce on top of the steak? Is that sriracha?

  5. Jennie Walsh

    Regarding ‘green’ plantains, does that refer to the type of plantains (most plantains available in regular US grocery stores are referred to as ‘green’ plantains – even if they are super ripe – like mine were at the store today). Or does it mean that to spiralize properly, they need to be green, as in unripe?

    Thanks for any help!

  6. Angela Privin at Paleo Kitchen Lab

    Do you have any tips for making the noodles without the paderno spiralizer. I bought one and returned it because it broke right away.

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