Rice Free Paleo Apple-Sage Plantain Breakfast Bowls
Warm spiced pork, caramelized apple, golden pan-fried plantains, and a runny fried egg — this breakfast bowl is the kind of morning meal that makes you actually want to get out of bed. The plantains pull serious weight here, standing in for any grain-based base and delivering a naturally sweet, tender bite that pairs beautifully with the savory sage-and-cinnamon pork. Ripe plantains with plenty of black spotting are key; they caramelize in coconut oil and develop crispy edges that make every forkful interesting. The ground pork gets seasoned generously with fresh sage, ginger, and cinnamon before browning, then the diced apple goes right into the same skillet to soak up all those rendered drippings — it's a smart, flavor-layered technique that keeps the dish cohesive. A drizzle of maple syrup at the end is optional but genuinely worth it, tying the sweet and savory elements together without tipping the bowl into dessert territory. Everything here is built from whole, recognizable ingredients, so there's no need to scan labels or worry about hidden fillers sneaking into your morning routine. It's hearty enough to keep you full for hours and impressive enough to serve to guests who have no dietary restrictions at all.
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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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