Shellfish Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this combination of caramelized plantains, garlicky mushrooms, wilted spinach, and creamy avocado all crowned with a perfectly fried egg. The plantains are cooked in avocado oil until they're 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 — spread out, left alone to brown, then hit with smoked paprika and garlic for a rich, almost meaty depth that pairs beautifully with the tender spinach. Everything in this bowl is whole-food and grain-free, so it naturally sidesteps the processed ingredients and hidden additives that can make store-bought breakfast options a gamble. Avocado sliced and tossed with fresh lemon juice keeps things bright and ties all the components together without any fuss. It's the kind of morning meal that actually keeps you full, looks stunning in the bowl, and comes together in one skillet with minimal cleanup.
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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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