Celery Free Paleo Apple-Sage Plantain Breakfast Bowls
Warm spiced pork, caramelized apple, golden fried plantains, and a runny egg — this breakfast bowl is the kind of morning meal that makes you actually want to get out of bed. The ground pork gets seasoned with fresh sage, cinnamon, and ginger before being browned and tossed with softened diced apple, creating a savory-sweet filling that tastes far more complex than the ingredient list suggests. Ripe plantains — the yellow ones with black spots — cook up tender and deeply golden in coconut oil, giving the bowl a naturally sweet, starchy base that holds everything together beautifully. Every single component here is whole-food and grain-free, so it fits cleanly into a paleo lifestyle without any substitutions or workarounds. There's no celery hiding in the seasoning blend or tucked into a store-bought spice mix to worry about — just straightforward, recognizable ingredients from start to finish. The optional maple syrup drizzle and whole sage leaves at the end add a finishing touch that makes this feel genuinely restaurant-worthy. It's a satisfying, protein-packed start to the day that works just as well for a slow weekend brunch as it does for meal-prepped weekday mornings.
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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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