Make the roasted tomato sauce: Preheat the oven to 400 F. Toss the tomatoes with the olive oil and spread them out onto a rimmed baking sheet. Sprinkle with half of the sea salt and bake for 30 minutes, or until the tops are starting to brown and burst. Blend the roasted tomatoes with the rest of the ingredients, taste and adjust with additional seasoning. Set aside.
Make the bison: Melt the butter in a large frying pan. Add the onions and cook for 15 to 20 minutes, or until they start to brown. Add the bison and the rest of the seasoning. Breaking it up with a spoon as it cooks, keep the pan over medium-high heat for about 15 minutes, or until the meat is browned through.
Make the plantains: Melt the coconut oil in a large sauté pan over medium heat. Peel and slice the plantains on an angle into about 1/2-inch thick pieces. Carefully place the plantains in the hot oil. Cook the plantains for 5 to 6 minutes on each side, or until they start to brown (but not burn). Flip them over to cook on the other side and then transfer the finished pieces to a paper towel-lined plate. Season immediately with the salt.
Make the sauteed kale: Melt the butter in a large frying pan or pot with fitting lid. Add the kale, toss with the melted butter, and cover to steam for 5 minutes, or until the kale is wilted and reduced in volume. Toss with the lemon juice and salt (add more to your taste).
To assemble, plate with an even amount of the kale, bison, and plantains. Drizzle a generous amount of the sauce over top and garnish with fresh cilantro. Enjoy warm, refrigerate for up to 5 days, or freeze in individually-portioned containers for up to 5 months.