Sesame Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — caramelized plantains, garlicky mushrooms and wilted spinach, a perfectly fried egg, and creamy avocado all piled into one gorgeous bowl. The plantains are cooked in avocado oil until deeply golden and caramelized at the edges, giving you that sweet-savory contrast that makes every bite interesting. Cremini mushrooms get the proper treatment here — browned undisturbed so they develop real color and flavor before smoked paprika and garlic are stirred in. Everything in this recipe is naturally free of sesame in any form, so there's no need to scrutinize labels or swap out sauces the way you might with a lot of other savory breakfast dishes. A squeeze of lemon on the avocado keeps it bright, and a handful of fresh cilantro ties the whole thing together. It's the kind of meal that feels like a restaurant brunch but comes together entirely in two skillets on your own stovetop.
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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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