Rye Free Paleo Spinach-Mushroom Plantain Breakfast Bowls

Total time45 min

Prep time15 min

Cook time30 min

Rye 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 in one gorgeous, hearty 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 feels nothing like a typical morning meal. Smoked paprika and a hit of garlic bring serious depth to the mushroom and spinach mixture, so every bite has that savory, smoky quality you'd expect from something far more complicated. Sliced avocado tossed with fresh lemon juice rounds everything out with a creamy, bright finish. Every ingredient here is naturally whole and unprocessed — no grains, no fillers, nothing that would sneak in unwanted gluten-containing cereals — so it fits cleanly into a grain-free lifestyle without any substitutions or workarounds. It's the kind of breakfast that keeps you full well into the afternoon and genuinely makes you look forward to getting out of bed.

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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
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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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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