Vegetarian Paleo Spinach-Mushroom Plantain Breakfast Bowls
Sweet, caramelized plantains meet garlicky mushrooms and wilted spinach in a breakfast bowl that feels genuinely satisfying without leaning on any grains or dairy. The plantains get pan-fried in avocado oil until their edges are deeply golden and almost jammy, which gives the whole bowl a natural sweetness that balances the smoky, savory vegetables beautifully. Cremini mushrooms are cooked undisturbed so they actually brown instead of steam, and a hit of smoked paprika and garlic rounds everything out with real depth. Fried eggs go right on top, their runny yolks acting as a built-in sauce when you break them open. Sliced avocado tossed with lemon juice keeps things fresh and creamy, and a handful of cilantro adds a bright finish if you're into it. Every component in this bowl is whole and recognizable, so there's no need to scan labels or second-guess what you're eating. It's the kind of morning meal that actually keeps you full and makes you feel good about what's on the table.
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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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