Loaded Bowl with Greek Salad, Boiled Eggs, and Plantain Chips

1. **Prepare Greek Salad:** Combine cherry tomatoes, cucumbers, red onions, feta, and fresh dill. Drizzle generously with extra virgin olive oil and season with pink salt and pepper to taste.
2. **Boil Eggs:** Bring a pot of water to a boil. Carefully add eggs and boil for exactly 7 minutes for a medium-boiled egg. Once cooked, immediately transfer to an ice bath to stop cooking, then peel and halve.
3. **Bake Plantain Chips:** Preheat oven to 350°F (175°C). Slice plantains into 1/4 inch coins. In a bowl, toss the plantain coins with avocado oil and sprinkle with pink salt. Spread them in a single layer on a baking sheet. Bake for 20 minutes, flipping halfway through, until golden and crispy.
4. **Prepare Brussels Sprouts:** If using pre-roasted Brussels sprouts, reheat them in a pan with a splash of olive oil until warm. If using raw, roast them in the oven until tender and caramelized.
5. **Assemble Bowl:** Arrange the Greek salad components, 7-minute boiled eggs, baked plantain chips, roasted Brussels sprouts, and 1/2 avocado in a large bowl. Sprinkle everything generously with hemp seeds before serving. Enjoy your loaded bowl!