Gelatin Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — sweet caramelized plantains, earthy sautéed mushrooms, wilted garlicky spinach, and a perfectly fried egg all piled into one gorgeous bowl. The combination of textures is what makes it so craveable: crispy-edged plantain rounds, silky avocado, and that rich yolk breaking over everything when you dig in. Every single ingredient here is naturally free of animal-derived thickeners or setting agents, so there's nothing to second-guess or swap out. Avocado oil does all the heavy lifting for cooking, lending a clean, neutral richness that lets the smoked paprika and garlic really shine through the vegetables. The mushrooms get proper browning time — no steaming, no shortcuts — which builds a deep, savory backbone that anchors the whole dish. Sliced avocado tossed with fresh lemon juice keeps things bright and creamy without any dairy, and a handful of cilantro ties it all together if you're into it. This is the kind of weekend breakfast that looks impressive on the table but comes together in one skillet with straightforward technique anyone can nail.
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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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