Xanthan Gum Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — caramelized plantains, garlicky mushrooms and wilted spinach, runny fried eggs, and cool sliced avocado all piled together in one deeply nourishing bowl. The plantains are cooked in avocado oil until they're golden and caramelized at the edges, giving you that sweet, starchy base that makes everything else sing. Cremini mushrooms get browned properly — no steaming, no crowding — so they develop real savory depth before the smoked paprika and garlic go in. Every single ingredient here is whole and unprocessed, which means there's nothing to scan a label for or quietly worry about; what you see in the bowl is exactly what went into it. Avocado oil does all the heavy lifting throughout, keeping the recipe completely free of any gums, starches, or stabilizers that sneak into so many packaged cooking fats and sauces. A squeeze of lemon on the avocado and a handful of fresh cilantro at the end brighten the whole thing up without adding any complexity to the prep. It's the kind of morning meal that feels indulgent but leaves you genuinely energized.
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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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