Wheat 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 sage and cinnamon work together beautifully in the pork, giving it a cozy, almost autumnal depth that pairs perfectly with the natural sweetness of ripe plantains cooked in coconut oil. Every single ingredient here is naturally free of wheat and gluten-containing grains, so there's no substituting or swapping required — it just works from the ground up. Ripe plantains (look for yellow skins heavy with black spots) get crispy and caramelized at the edges, acting as a hearty, satisfying base that holds everything together. The optional drizzle of maple syrup ties the savory and sweet elements into something that feels almost indulgent for a weekday morning. It comes together in one large skillet and one medium skillet, which keeps cleanup manageable even before your first cup of coffee. Whether you're cooking for a crowd or meal-prepping components ahead, this bowl delivers serious flavor without a single grain in sight.
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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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