Pistachio Free 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 a perfectly fried egg all piled together in one gorgeous, hearty bowl. The plantains are cooked in avocado oil until they're deeply golden and caramelized at the edges, giving you that sweet-savory contrast that makes every bite feel intentional. Smoked paprika and a hit of garlic bring serious depth to the mushroom and spinach mixture, so this is anything but a bland "healthy" breakfast. Sliced avocado tossed with fresh lemon juice keeps things bright and creamy, tying the whole bowl together without any fuss. Every single ingredient here is whole and unprocessed, which means you can build this meal with total confidence — no label-reading required, no hidden additives to track down. It works beautifully as a weekend brunch centerpiece or a meal-prep-friendly weekday breakfast when you want something that actually keeps you full. Fresh cilantro scattered over the top is optional, but highly recommended for that final pop of color and flavor.
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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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