Turkey Free Paleo Apple-Sage Plantain Breakfast Bowls
Warm spices, sweet fruit, and caramelized plantains come together in a breakfast bowl that feels indulgent but is built entirely from whole, clean ingredients. Ground pork is seasoned with fresh sage, cinnamon, and ginger before being browned and tossed with softened diced apple ā a combination that smells absolutely incredible and tastes even better. The plantains get pan-fried in coconut oil until deeply golden and tender, adding a naturally sweet, starchy base that makes this bowl genuinely filling. A fried egg on top ties everything together with richness, and an optional drizzle of maple syrup takes the sweet-savory balance somewhere really special. Because the protein here is ground pork rather than poultry, this is a great option for anyone navigating a turkey-free kitchen without wanting to sacrifice a hearty, satisfying morning meal. Everything comes together in two skillets with straightforward steps, so it works just as well for a relaxed weekend brunch as it does for meal-prepping a few bowls ahead of a busy week.
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Learn more āIngredients
4 servings
For the pork
- 1 lb ground pork
- 2 tbsp fresh sage, finely chopped
- 1 tsp ground cinnamon
- Ā½ tsp ground ginger
- Ā¼ tsp black pepper
- Ā¾ 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 Ā½-inch thick on the diagonal
- 2 tbsp coconut oil
- Ā¼ 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 6ā8 minutes until browned throughout with no pink remaining and an internal temperature of 160Ā°F (71Ā°C). Transfer the cooked pork to a bowl and set aside, leaving any rendered fat in the skillet.
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