Pescatarian Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — sweet caramelized plantains, garlicky sautéed mushrooms, wilted spinach, and perfectly fried eggs all piled into one vibrant, nourishing bowl. The plantains are cooked in avocado oil until deeply golden and caramelized at the edges, giving you that soft, slightly sweet base that makes every other component sing. Smoked paprika and a hit of red pepper flakes bring a gentle warmth to the mushroom-spinach mixture, while fresh lemon-dressed avocado keeps things bright and creamy on top. Everything here is built from whole, unprocessed ingredients — no grains, no dairy, no legumes — so it works beautifully for anyone eating clean without sacrificing flavor or staying power. The layered textures are genuinely impressive for a morning meal, and the fact that it comes together in a single large skillet (plus one smaller one for the eggs) means cleanup is mercifully easy. Fresh cilantro scattered over the top at the end is optional, but it adds a pop of color and herby freshness that really pulls the whole bowl together.
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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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