Walnut Free Paleo Apple-Sage Plantain Breakfast Bowls
Warm spiced pork, caramelized apple, golden pan-fried plantains, and a perfectly fried egg — this breakfast bowl is the kind of morning meal that makes you actually want to get out of bed. The sage and cinnamon work together to give the ground pork a deeply savory, almost autumnal flavor that pairs beautifully with the natural sweetness of ripe plantains and soft cooked apple. Everything comes together in two skillets with straightforward pantry-friendly spices, so the process is far less complicated than the finished bowl looks. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and any nut-based ingredients — no swaps needed, no label-reading anxiety. The optional drizzle of maple syrup at the end is a small touch that ties all the sweet and savory elements into something that feels genuinely special. It's a hearty, satisfying start to the day that works just as well for a leisurely weekend brunch as it does for meal-prepped weekday mornings.
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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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