Artificial Flavors Free Paleo Apple-Sage Plantain Breakfast Bowls
Warm, savory, and just a little bit sweet, this breakfast bowl layers golden pan-fried plantains with spiced ground pork, tender sautéed apple, and a perfectly fried egg for a morning meal that genuinely earns its place at the table. The combination of fresh sage, cinnamon, and ginger in the pork is what makes this dish sing — it smells incredible while it cooks and tastes even better. Every single ingredient here is whole and recognizable, which means no mystery extracts, no synthetic flavor packets, and nothing you'd need to squint at a label to decode. Ripe plantains with black spots are the secret weapon — they caramelize beautifully in coconut oil and bring a natural sweetness that plays perfectly against the savory pork. The optional drizzle of maple syrup ties everything together without tipping the bowl into dessert territory. It's a satisfying, nourishing start to the day that proves clean eating doesn't have to mean boring eating.
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Learn more →Ingredients
4 servings
For the pork
- 1 lb ground pork
- 2 tbsp fresh sage, finely chopped
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp black pepper
- ¾ tsp salt
- 1 tbsp avocado oil
- 1 medium apple, cored and diced (about 1 cup)
For the plantains
- 2 ripe plantains (yellow with black spots), peeled and sliced ½-inch thick on the diagonal
- 2 tbsp coconut oil
- ¼ tsp salt
For the eggs
- 4 large eggs
- 1 tbsp avocado oil
For serving
- 1 tbsp fresh sage leaves, whole (optional)
- 1 tbsp maple syrup, for drizzling (optional)
Instructions
- 1
In a large bowl, combine the ground pork, chopped sage, cinnamon, ginger, black pepper, and 3/4 tsp salt. Mix with your hands until the spices are evenly distributed throughout the meat.
- 2
Heat 1 tbsp avocado oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the seasoned pork and cook, breaking it into small crumbles with a spatula, for 6–8 minutes until browned throughout with no pink remaining and an internal temperature of 160°F (71°C). Transfer the cooked pork to a bowl and set aside, leaving any rendered fat in the skillet.
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