Artificial Flavors Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this combination of caramelized plantains, garlicky mushrooms, wilted spinach, and creamy avocado all piled together in one bowl. The plantains are cooked in avocado oil until they're deeply golden and caramelized at the edges — naturally sweet and rich without a drop of anything artificial. Every single ingredient here is whole and recognizable, which means you can feel genuinely good about what you're putting on the table. Smoked paprika and fresh garlic do all the heavy lifting in the flavor department, proving you don't need anything synthetic to make a dish taste complex and craveable. The fried eggs tie everything together with a little richness, and a squeeze of lemon over the avocado keeps it bright and fresh. It's the kind of morning meal that looks impressive but comes together in one skillet with straightforward technique — no specialty products or label-reading required.
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Learn more →Ingredients
4 servings
For the plantains
- 2 large ripe plantains (yellow with black spots), peeled and sliced into ½-inch rounds
- 3 tbsp avocado oil, divided
- ¼ tsp salt
For the vegetables
- 1 lb cremini mushrooms, sliced
- 5 oz baby spinach
- 3 cloves garlic, minced
- 1 tbsp avocado oil
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
For the eggs
- 4–8 large eggs
- 1 tbsp avocado oil
For serving
- 2 ripe avocados, sliced
- 1 tbsp fresh lemon juice
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat 2 tbsp avocado oil in a large (12-inch) skillet over medium heat until shimmering. Add the plantain rounds in a single layer — work in two batches if needed to avoid crowding — and cook for 3–4 minutes per side until deep golden brown and caramelized at the edges. Transfer to a paper-towel-lined plate and season immediately with 1/4 tsp salt. Set aside.
- 2
Wipe out the skillet and add the remaining 1 tbsp avocado oil for the plantains plus the 1 tbsp avocado oil for the vegetables (2 tbsp total) over medium-high heat. Add the mushrooms in a single layer and cook undisturbed for 3–4 minutes until browned on the bottom, then stir and cook another 2–3 minutes until the mushrooms are golden and any released liquid has evaporated.
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