Beef Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — caramelized plantains, garlicky mushrooms, wilted spinach, and a perfectly fried egg all piled together in one gorgeous, hearty bowl. The plantains are the real star here: cooked in avocado oil until deeply golden and caramelized at the edges, they bring a natural sweetness that balances the smoky, savory mushroom-spinach mixture underneath. Cremini mushrooms get the proper treatment — cooked undisturbed so they actually brown instead of steam — and then tossed with smoked paprika, garlic, and a hit of red pepper flakes for serious depth of flavor. Every component in this bowl is completely plant- and egg-based, so there's no need to swap or substitute anything to keep it free of red meat. Sliced avocado tossed with fresh lemon juice adds a creamy, bright finish that ties everything together without weighing it down. It's the kind of morning meal that feels indulgent but is built entirely from whole, real ingredients — no grains, no legumes, no shortcuts.
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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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