MSG Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — sweet caramelized plantains, earthy sautéed mushrooms, wilted spinach, and a perfectly fried egg all piled together in one gorgeous bowl. Every ingredient here is whole and unprocessed, which means you're naturally sidestepping the hidden additives and flavor enhancers that sneak into so many packaged breakfast options. Avocado oil does all the heavy lifting in the pan, giving the plantains those deeply golden, caramelized edges and helping the mushrooms develop a rich, nutty browning that tastes far more complex than the short ingredient list suggests. The smoked paprika and garlic bring serious depth without relying on anything artificial, and the fresh lemon juice and cilantro at the end brighten the whole bowl right before it hits the table. Sliced avocado adds a creamy, cooling contrast to the warm components, making every bite feel balanced and intentional. It's the kind of morning meal that looks impressive but comes together in one skillet with straightforward technique — no specialty products or hard-to-find ingredients required.
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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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