Brazil Nut Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Sweet, caramelized plantains meet garlicky sautéed mushrooms, wilted spinach, and perfectly fried eggs in a breakfast bowl that feels genuinely satisfying without relying on grains, dairy, or anything processed. The plantains are cooked in avocado oil until their edges turn deep golden and almost jammy, which gives the whole bowl a natural sweetness that balances the smoky, savory vegetables underneath. Cremini mushrooms get a proper sear — no steaming, no crowding — so they come out golden and meaty rather than soggy, and the smoked paprika and garlic layer in a warmth that makes this feel like a real meal. Sliced avocado tossed with fresh lemon juice adds a creamy, bright finish that ties everything together. Because every ingredient here is whole and straightforward, there's no need to scan labels or worry about hidden additives sneaking into your morning. It's the kind of bowl that works just as well for a slow weekend brunch as it does for a weekday meal-prep situation, since the plantains and vegetables reheat beautifully with eggs cooked fresh on top.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!