Seed Oil Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — sweet caramelized plantains, earthy sautéed mushrooms, wilted garlicky spinach, and a perfectly fried egg all piled together in one gorgeous bowl. Every component is cooked in avocado oil, which has a high smoke point and a clean, neutral flavor that lets the real ingredients shine without any of the industrial seed oils hiding in most restaurant or packaged breakfast options. The plantains are the real star here: ripe, golden-edged rounds that bring a natural sweetness and a soft, almost buttery texture that balances the savory mushroom and spinach mixture beautifully. Smoked paprika and garlic do the heavy lifting on flavor, giving the vegetables a deep, slightly smoky warmth that makes this feel like a proper meal rather than an afterthought. Sliced avocado tossed with fresh lemon juice rounds everything out with richness and brightness in equal measure. It's the kind of breakfast that keeps you full for hours and genuinely makes you excited to get out of bed in the morning.
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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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