Nutmeg Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Savory, satisfying, and genuinely beautiful in the bowl, this is the kind of breakfast that makes you want to wake up early on a weekend. Caramelized plantain rounds form a naturally sweet, golden base that pairs brilliantly with earthy cremini mushrooms and wilted baby spinach sautéed in avocado oil with smoked paprika and garlic. A fried egg or two goes on top, followed by creamy lemon-kissed avocado slices, and the whole thing comes together without a single grain, legume, or dairy product in sight. Every ingredient here is whole and unprocessed, so you never have to second-guess a spice blend or scan a label for hidden additives. The smoked paprika does a lot of heavy lifting in the flavor department, giving the vegetables a subtle warmth and depth that feels almost smoky-meaty without any actual meat involved. It's a genuinely filling bowl that works just as well for a slow Sunday brunch as it does for meal-prepped weekday mornings. Fresh cilantro and a squeeze of lemon brighten everything up right before serving, making it taste as vibrant as it looks.
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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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