Rice Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — caramelized plantains, garlicky mushrooms, wilted spinach, and a perfectly fried egg all piled together with creamy avocado on top. The plantains do the heavy lifting here, standing in for any grain-based base and bringing a natural sweetness that plays beautifully against the smoky, savory vegetables. Every component is built from whole, unprocessed ingredients, so there's no need to scan labels or second-guess what's hiding in a packaged shortcut. The mushrooms get a proper sear — cooked undisturbed until golden — which gives the whole bowl a depth of flavor that feels way more involved than it actually is. Smoked paprika and garlic tie the vegetables together, while a squeeze of lemon keeps the avocado bright and fresh right up until serving. It's the kind of morning meal that keeps you full for hours and genuinely makes you look forward to getting out of bed.
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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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