Red Meat Allergy Friendly Paleo Apple-Sage Plantain Breakfast Bowls

Total time45 min

Prep time15 min

Cook time30 min

5.0

(9)

Red Meat Allergy Friendly Paleo Apple-Sage Plantain Breakfast Bowls

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the pork

1 lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!