Turmeric Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — 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 sweet at the edges, which gives the whole dish a rich, almost indulgent base that feels nothing like a typical morning meal. Every single ingredient here is naturally free of turmeric, so there's no need to scrutinize spice blends or swap anything out — smoked paprika does all the flavor heavy lifting, adding warmth and depth without any of the yellow spice. The mushrooms get a proper sear, which means they come out golden and meaty rather than soggy, and the baby spinach wilts right into the pan so cleanup stays minimal. Sliced avocado tossed with a little lemon juice finishes each bowl with creaminess and brightness. It's a whole-food, grain-free meal that works just as well for a slow weekend brunch as it does for a meal-prep-friendly weekday start.
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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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