Carrageenan Free Paleo Apple-Sage Plantain Breakfast Bowls
Warm spiced pork, caramelized apple, golden pan-fried plantains, and a runny fried egg — this breakfast bowl is the kind of morning meal that actually keeps you full and satisfied for hours. The sage and cinnamon work together in a way that feels almost autumnal, giving the savory pork a subtle sweetness that pairs beautifully with the soft, golden plantains cooked in coconut oil. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of dairy alternatives, deli meats, and processed breakfast products, but every single ingredient here is whole and unprocessed, so there's nothing to second-guess. The apple gets cooked right into the pork mixture, softening into jammy little bites that add brightness without any added sugar. Ripe plantains — the yellow ones with black spots — caramelize naturally in the pan and bring a gentle sweetness that makes the whole bowl feel indulgent without trying too hard. A drizzle of maple syrup at the end is optional but genuinely worth it if you want that sweet-savory contrast to really sing. This is the kind of recipe that turns a skeptic into a breakfast bowl convert on the very first bite.
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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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