Gut Friendly Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — caramelized plantains, golden sautéed mushrooms, wilted garlicky spinach, and creamy avocado all coming together in one deeply nourishing meal. The plantains are cooked until their natural sugars develop into crispy, caramelized edges, giving you that sweet-savory contrast that makes every bite interesting. Cremini mushrooms are browned properly here — no crowding, no steaming — so they turn genuinely golden and meaty rather than soggy, which is exactly what your gut wants from a well-cooked vegetable. Avocado oil is used throughout, keeping everything grain-free and free from inflammatory seed oils that can be rough on a sensitive digestive system. The whole bowl leans on whole, minimally processed ingredients — nothing packaged, nothing with a long ingredient list — which is exactly why it works so well for anyone eating with their gut health in mind. Tossing the avocado with fresh lemon juice right before serving keeps it bright and adds a little acidity that lifts the entire dish. It's the kind of breakfast that actually keeps you full and feels genuinely restorative rather than just technically compliant.
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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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