Mediterranean Diet Friendly Paleo Spinach-Mushroom Plantain Breakfast Bowls
Ripe plantains caramelized to a deep golden edge, garlicky mushrooms and wilted spinach, creamy avocado, and a perfectly fried egg — this breakfast bowl is the kind of morning meal that makes you feel like you actually have your life together. The combination of healthy fats from avocado oil and sliced avocado, plenty of leafy greens, and fiber-rich plantains checks nearly every box that makes this style of eating so satisfying and sustainable. Smoked paprika and a hit of garlic bring real depth to the vegetables, so nothing about this feels like a compromise. Plantains are the secret weapon here — when they're ripe with black spots, they pan-fry into something almost buttery and sweet, which plays beautifully against the savory mushroom base. Everything comes together in two skillets with straightforward technique, no specialty products required. A squeeze of lemon keeps the avocado bright, and a handful of fresh cilantro ties the whole bowl together if you're into it. This is the kind of recipe that earns a permanent spot in your weekend rotation.
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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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