Macadamia 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 together — it's a combination that sounds unexpected but tastes completely natural. Underneath it all, thick slices of ripe plantain are pan-fried in coconut oil until deeply golden and tender, giving the bowl a hearty, starchy base that holds everything together beautifully. A fried egg on top ties it all into a complete, protein-rich plate, and an optional drizzle of maple syrup adds just enough sweetness to make it feel a little indulgent. Every ingredient here is straightforward and whole — no nut-based oils, no almond flour, no cashew cream — so you can build a satisfying paleo breakfast without scanning labels for hidden tree nut ingredients. It's the kind of recipe that works just as well for a leisurely weekend brunch as it does for a batch-cooked weekday morning when you want something nourishing ready to go.
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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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