Macadamia Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — caramelized plantains, garlicky mushrooms, wilted spinach, and creamy avocado all piled together and crowned with a perfectly fried egg. The plantains are cooked in avocado oil until their edges turn deep golden and almost jammy, which gives the whole bowl a naturally sweet base that plays beautifully against the smoky, savory vegetables. Smoked paprika and a hit of garlic bring serious depth to the cremini mushrooms, and the baby spinach wilts right into the mix so every bite has some greens without feeling like a salad. A squeeze of lemon on the avocado keeps things bright and stops any browning before you're ready to serve. Everything here is built from whole, recognizable ingredients — no tree nuts of any kind, no processed fillers, just clean produce, eggs, and good fat. It comes together in one large skillet plus a smaller pan for the eggs, which means less cleanup and more time actually enjoying your morning. This is the kind of weekend breakfast that makes you feel like you've genuinely treated yourself.
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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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