Cinnamon Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Savory, satisfying, and built entirely from whole foods, this breakfast bowl is the kind of morning meal that actually keeps you full. Caramelized plantains form a sweet, golden base that pairs beautifully with earthy sautéed cremini mushrooms and garlicky wilted spinach — it's a combination that feels indulgent without relying on anything processed or inflammatory. Smoked paprika brings a gentle warmth and depth to the vegetables, while a drizzle of lemon-kissed avocado adds richness and brightness in every bite. Fried eggs go right on top, making this a complete, protein-packed plate that works just as well for a slow weekend brunch as it does for meal-prepped weekday mornings. For anyone navigating spice sensitivities, this recipe is naturally free of the usual warming spice blends that sneak into so many breakfast dishes — every ingredient is straightforward and easy to verify. The whole thing comes together in one large skillet plus a smaller pan, so cleanup is minimal and the process is surprisingly approachable. Fresh cilantro is entirely optional, so you can tailor the finishing touches to exactly what works for your table.
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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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