Chicken Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Mornings get a serious upgrade when sweet caramelized plantains, earthy sautéed mushrooms, and wilted garlicky spinach all land in the same bowl. The plantains go golden and crispy at the edges in avocado oil, giving you that satisfying contrast of soft interior and caramelized crust that makes every bite feel indulgent without any grains or legumes in sight. Smoked paprika and a hit of red pepper flakes bring a gentle warmth to the mushroom-spinach mixture, while creamy avocado slices tossed in fresh lemon juice cool everything back down. Fried eggs — cooked until the whites are fully set and just a little crispy around the edges — tie the whole bowl together with richness and staying power. Every single ingredient here is whole and unprocessed, so you can build a deeply satisfying breakfast without scanning labels or second-guessing what's hiding in a sauce or seasoning blend. Fresh cilantro scattered over the top adds a bright, herby finish that makes the bowl look as good as it tastes. This is the kind of weekend breakfast that makes you genuinely excited to get out of bed.
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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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