BHA & BHT Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — sweet caramelized plantains, earthy sautéed mushrooms, wilted garlicky spinach, and a perfectly fried egg all piled into one gorgeous bowl. Every ingredient here is whole and unprocessed, which means no synthetic preservatives like BHA or BHT hiding in the mix — just real food doing all the heavy lifting. The plantains are pan-fried in avocado oil until deeply golden and caramelized at the edges, giving you that soft, slightly sweet base that makes everything else sing. Cremini mushrooms get browned properly — no crowding, no steaming — so they develop that rich, meaty depth that pairs beautifully with smoked paprika and a hint of heat from red pepper flakes. Fresh baby spinach wilts right into the pan, and sliced avocado tossed with lemon juice finishes each bowl with creamy brightness. It's the kind of morning meal that feels indulgent but is built entirely from ingredients you can trust, with nothing artificial in sight.
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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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