Carrageenan Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — caramelized plantains, garlicky mushrooms, wilted spinach, and creamy avocado all piled together and crowned with a perfectly fried egg. The plantains are cooked in avocado oil until deeply golden and caramelized at the edges, giving you that sweet-savory contrast that makes every bite interesting. Cremini mushrooms get browned properly — no crowding, no steaming — so they develop real depth alongside smoked paprika and a hit of garlic. Carrageenan, a thickener commonly found in dairy alternatives, deli products, and some processed breakfast items, has no place here because every single ingredient is whole and unprocessed straight from the produce aisle. Avocado oil does all the heavy lifting throughout, keeping the recipe clean and consistent without any hidden additives to second-guess. Tossing the sliced avocado with fresh lemon juice is a small step that keeps everything bright and prevents browning before it hits the bowl. This is the kind of morning meal that actually keeps you full — colorful, nourishing, and genuinely worth waking up for.
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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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