Artificial Food Coloring Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Whole-food breakfast bowls like this one are a reminder that mornings don't have to mean cereal from a box or a granola bar grabbed on the run. Every ingredient here is exactly what it says it is — ripe plantains, cremini mushrooms, baby spinach, eggs, and avocado — with zero synthetic dyes or mystery additives hiding in the mix. The plantains get pan-fried in avocado oil until they're deeply caramelized and golden at the edges, giving you that sweet, starchy base that makes the whole bowl feel satisfying and grounded. Smoked paprika and garlic bring a savory warmth to the mushrooms and wilted spinach, while a squeeze of fresh lemon keeps the sliced avocado bright and clean-tasting. Fried eggs go on top with whites fully set and yolks still rich, pulling everything together into something that looks almost too good to eat. It's the kind of breakfast that works just as well for a slow weekend morning as it does for meal-prepped weekday fuel — just cook the components ahead and assemble when you're ready.
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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
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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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