Dairy Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — sweet caramelized plantains, garlicky sautéed mushrooms, wilted baby spinach, and creamy avocado all piled together with a perfectly fried egg on top. Every component is cooked in avocado oil, so there's no butter or dairy hiding anywhere in the dish, making it genuinely safe for anyone avoiding animal-based fats and milks without sacrificing a single bit of richness. The plantains are the real star here — ripe ones with black spots develop deep, golden caramelization in the skillet that gives the whole bowl a naturally sweet, almost dessert-like base that balances the savory mushrooms beautifully. Smoked paprika and a hit of garlic bring serious depth to the vegetable layer, and the optional red pepper flakes add just enough heat to wake everything up. Sliced avocado tossed with fresh lemon juice keeps things bright and creamy without a drop of cheese or cream in sight. It's the kind of morning meal that feels indulgent and nourishing at the same time — substantial enough to keep you going for hours and colorful enough to make you actually want to get out of bed and cook it.
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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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