Coconut Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Hearty, colorful, and genuinely satisfying, this breakfast bowl layers caramelized plantains, garlicky mushrooms, wilted spinach, and fried eggs into something that feels more like a restaurant brunch than a weekday morning. The plantains are cooked in avocado oil until deeply golden and caramelized at the edges, giving you a naturally sweet, starchy base that anchors the whole bowl. Cremini mushrooms get the proper treatment here — spread out and left undisturbed so they brown instead of steam — then finished with smoked paprika and garlic for a savory, smoky depth. Bright baby spinach wilts right into the pan, and sliced avocado tossed with fresh lemon juice rounds everything out with a creamy, cooling contrast. Every single ingredient is whole and unprocessed, making this a genuinely clean meal without any of the sneaky additives or thickeners that can hide in packaged breakfast foods. It's the kind of bowl that keeps you full for hours and looks impressive enough to serve to guests without any extra effort.
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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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