Cashew Free Paleo Apple-Sage Plantain Breakfast Bowls
Warm, savory, and just a little sweet, this breakfast bowl is the kind of morning meal that actually keeps you full and satisfied for hours. Sage-and-cinnamon-spiced ground pork gets cooked down with fresh diced apple until everything is fragrant and caramelized, then piled over golden pan-fried plantains that are crispy on the outside and tender all the way through. A fried egg on top ties it all together with richness, and an optional drizzle of maple syrup adds just enough sweetness to make the whole bowl sing. Every single ingredient here is straightforward and whole ā no nut-based sauces, no hidden blended butters, nothing that could sneak in an unwanted allergen. That makes it a genuinely stress-free choice for anyone navigating tree nut restrictions, especially at breakfast when so many grain-free recipes lean heavily on nut flours or nut-based creams. The combination of ripe plantains and seasoned pork might sound unexpected, but it's the kind of flavor pairing that feels completely natural once you taste it. This one is absolutely worth adding to your weekend rotation.
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Learn more āIngredients
4 servings
For the pork
- 1 lb ground pork
- 2 tbsp fresh sage, finely chopped
- 1 tsp ground cinnamon
- Ā½ tsp ground ginger
- Ā¼ tsp black pepper
- Ā¾ 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 Ā½-inch thick on the diagonal
- 2 tbsp coconut oil
- Ā¼ 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 6ā8 minutes until browned throughout with no pink remaining and an internal temperature of 160Ā°F (71Ā°C). Transfer the cooked pork to a bowl and set aside, leaving any rendered fat in the skillet.
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