Paraben Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — caramelized plantains, garlicky mushrooms, wilted spinach, and creamy avocado all piled together under a perfectly fried egg. The plantains are cooked in avocado oil until deeply golden and sweet at the edges, giving the whole bowl a rich, almost indulgent base that feels nothing like a typical "healthy" morning meal. Smoked paprika and a hit of garlic bring serious depth to the mushroom and spinach sauté, while a squeeze of fresh lemon keeps the avocado bright and the whole dish feeling alive. Every single ingredient here is whole and unprocessed, which makes it a natural fit for anyone navigating concerns about synthetic additives or preservatives hiding in packaged foods. Avocado oil does all the heavy lifting throughout — it's a clean, stable fat that works beautifully at every stage of this recipe without introducing anything unwanted. The result is a bowl that's hearty enough to carry you through a busy morning, colorful enough to actually make you excited to get out of bed, and flexible enough to scale up or down depending on how many people you're feeding.
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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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