Nitrate & Nitrite Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — caramelized plantains, garlicky mushrooms, wilted spinach, and perfectly fried eggs all piled together with creamy avocado on top. Every component is whole, unprocessed, and naturally free of the cured or preserved meats that so often sneak nitrates and nitrites into morning meals. Instead of relying on bacon or sausage for that savory punch, smoked paprika and cremini mushrooms do the heavy lifting, delivering deep, earthy flavor without any additives to worry about. The plantains are the real surprise here — pan-fried in avocado oil until golden and caramelized at the edges, they bring a subtle sweetness that balances the savory vegetables beautifully. A squeeze of lemon on the avocado keeps everything fresh and bright, while optional cilantro and red pepper flakes let you dial up the flavor to your liking. It's the kind of nourishing, colorful bowl that makes you genuinely excited to get out of bed in the morning.
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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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