Tree Nut Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — sweet caramelized plantains, garlicky sautéed 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 caramelized at the edges, giving you that soft, sweet contrast against the savory, smoky mushroom-spinach mixture underneath. Smoked paprika and garlic do a lot of the heavy lifting here, building rich, layered flavor without any complicated techniques or hard-to-find ingredients. Sliced avocado tossed with fresh lemon juice finishes everything off with a creamy, bright note that ties the whole bowl together. Every component is naturally free from grains, legumes, and dairy, so it fits a paleo approach without any substitutions or workarounds — and there's nothing here that requires checking labels for hidden tree nut derivatives. It's the kind of breakfast that feels like a restaurant-worthy brunch but comes together in a single skillet on a regular Tuesday 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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