Pecan Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — caramelized plantains, garlicky mushrooms and wilted spinach, a perfectly fried egg, and cool sliced avocado all piled into one gorgeous bowl. The plantains are cooked in avocado oil until they're deeply golden and sweet at the edges, which gives the whole dish a rich, almost indulgent base that still keeps things completely grain- and legume-free. Smoked paprika and a hit of red pepper flakes bring a subtle warmth to the mushroom and spinach sauté, so every bite has real depth without relying on anything processed or hard to source. Because every ingredient here is whole and straightforward, you never have to second-guess labels or worry about hidden additives sneaking into your morning meal. The avocado gets a quick toss in lemon juice before serving, which keeps it bright and adds a fresh, citrusy lift that ties everything together. It's the kind of breakfast that looks impressive enough for a weekend brunch but comes together in one skillet with minimal fuss.
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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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