Cashew 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. The plantains are cooked in avocado oil until deeply golden and caramelized at the edges, giving you that soft, slightly sweet base that makes every other component sing. Cremini mushrooms get a proper sear — no crowding, no steaming — so they come out golden and meaty rather than soggy, then get layered with smoked paprika and garlic for serious depth of flavor. Everything here is built from whole, unprocessed ingredients, so it fits naturally into a grain-free, paleo-style routine without any awkward substitutions or specialty products. Sliced avocado tossed with fresh lemon juice rounds out the bowl with creamy richness, and a handful of cilantro on top keeps things bright and fresh. It's the kind of breakfast that feels indulgent but is actually just really good, clean cooking — no nuts, no grains, no shortcuts, just a bowl worth waking up for.
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!