Lupin Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — caramelized plantains, garlicky mushrooms and wilted spinach, runny fried eggs, and creamy avocado all piled into one gorgeous, hearty bowl. The plantains are pan-fried in avocado oil until deeply golden and caramelized at the edges, giving you that sweet-savory contrast that makes every bite interesting. Cremini mushrooms get browned properly — no steaming, no crowding — so they develop real depth alongside smoked paprika and a hit of garlic. Lupin flour and lupin-derived ingredients have quietly crept into a surprising number of grain-free and paleo-style products, so building a breakfast entirely from whole, recognizable ingredients like these is a genuinely smart move. Everything here is straightforward produce, eggs, and healthy fats, so there's no label-reading anxiety and no ingredient swaps required. Tossing the avocado slices with fresh lemon juice keeps them bright and adds a subtle citrus note that ties the whole bowl together. This is the kind of weekend breakfast that looks impressive on the table but comes together with nothing more than two skillets and a little patience.
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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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