Mustard Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this combination of caramelized plantains, garlicky mushrooms, wilted spinach, and creamy avocado all topped with a perfectly fried egg. The plantains are cooked in avocado oil until deeply golden and caramelized at the edges, giving the whole bowl a naturally sweet, hearty base that sets it apart from your usual morning routine. Cremini mushrooms get the proper treatment here — cooked undisturbed so they actually brown instead of steam — then finished with smoked paprika and garlic for a savory, almost meaty depth. Every ingredient in this bowl is whole and unprocessed, so you never have to second-guess a label or worry about hidden condiments sneaking in unwanted additives. The avocado gets a quick toss in fresh lemon juice before serving, which keeps it bright and adds a subtle citrusy lift that ties everything together beautifully. It's the kind of meal that feels indulgent but is genuinely nourishing, and it comes together in one large skillet plus a smaller pan for the eggs — minimal cleanup for maximum payoff.
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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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