Paraben Free Paleo Apple-Sage Plantain Breakfast Bowls
Warm, savory, and just a little 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 feels like a treat. The combination of fresh sage, cinnamon, and ginger gives the pork a deeply aromatic quality that pairs beautifully with the caramelized edges of ripe plantain. Every ingredient here is whole and unprocessed — no packaged sauces, no synthetic additives, no preservatives hiding in a spice blend — which makes it a naturally clean choice for anyone navigating ingredient sensitivities. Ripe plantains with yellow-black skins are key; they cook up tender and slightly sweet in coconut oil, creating a rich, starchy base that anchors the whole bowl. The apple gets softened right in the same skillet as the pork, picking up all those savory drippings and adding a bright, fruity contrast that keeps each bite interesting. A drizzle of maple syrup at the end is optional but genuinely worth it, pulling the sweet and savory elements together in the best possible way. This is the kind of breakfast that makes getting out of bed easy.
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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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