Citric Acid Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — sweet caramelized plantains, earthy sautéed mushrooms, wilted spinach, and a perfectly fried egg all piled together in one gorgeous, hearty bowl. Every component is cooked fresh and simply, so you know exactly what's going into your meal without having to decode a single ingredient label. Avoiding citric acid can be surprisingly tricky at breakfast since it hides in packaged sauces, seasoning blends, and even some pre-washed greens, but this recipe sidesteps all of that by relying entirely on whole, unprocessed ingredients. The smoked paprika and garlic do serious flavor work on the mushrooms, and the avocado sliced and tossed with fresh lemon juice adds a creamy, bright finish that ties everything together. Ripe plantains — the ones with plenty of black spotting — caramelize beautifully in avocado oil and bring a natural sweetness that makes this feel indulgent without any added sugar. It's the kind of meal that works just as well for a slow weekend morning as it does for a meal-prep session that sets you up for the week ahead.
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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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