Pork 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 perfectly fried eggs all piled into one vibrant, hearty 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 bite feel indulgent without any grains or processed ingredients in sight. Smoked paprika and a hit of red pepper flakes bring a gentle warmth to the mushroom and spinach mixture, while fresh avocado tossed in lemon juice adds a creamy, bright finish. Every component here is whole-food and naturally free from any pork-derived ingredients — no cured meats, no lard, nothing hidden — so you can build your bowl with total confidence. It's the kind of recipe that works just as well for a leisurely weekend brunch as it does for a serious weekday meal-prep situation. Serve it straight from the skillet while everything is still warm, and don't skip the cilantro if you have it — it pulls the whole thing together beautifully.
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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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