Oats Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Ripe plantains caramelized in avocado oil, garlicky mushrooms and wilted spinach, creamy avocado, and a perfectly fried egg — this breakfast bowl is the kind of morning meal that makes you genuinely excited to get out of bed. Every component is built from whole, unprocessed ingredients, so there's no need to scan labels for hidden grains or fillers. The plantains pull double duty here, adding natural sweetness and a satisfying, starchy base that makes the bowl feel hearty without relying on any grain-based substitutes. Smoked paprika and garlic bring real depth to the mushroom-spinach sauté, while a squeeze of lemon keeps the avocado bright and fresh. It comes together in one large skillet for most of the cooking, which means less cleanup and more time enjoying your morning. Whether you're feeding a crowd or meal-prepping individual portions, this bowl is filling, colorful, and completely free of anything that doesn't belong on your plate.
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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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