Anti Inflammatory Paleo Roasted Pepper Plantain Breakfast Bowls
Breakfast bowls don't get much more vibrant or satisfying than this one. Ripe plantains caramelize beautifully in a hot oven, picking up golden edges and a natural sweetness that pairs perfectly with smoky, cumin-spiced bell peppers and red onion. Every ingredient here — from the avocado oil to the fresh avocado slices and squeeze of lime — pulls double duty, tasting incredible while also supporting a low-inflammation way of eating. There are no grains, no dairy, and no processed shortcuts to worry about; just whole foods doing exactly what they're supposed to do. A fried egg on top adds protein and richness, and the optional cilantro and red pepper flakes give you a little brightness and heat to finish. It's the kind of morning meal that feels indulgent but leaves you genuinely energized rather than weighed down.
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Learn more →Ingredients
4 servings
For the roasted plantains and peppers
- 2 ripe plantains (yellow with black spots), peeled and sliced on the diagonal into ½-inch rounds
- 2 bell peppers (any color), seeded and sliced into ½-inch strips
- 1 red onion, halved and sliced into ½-inch wedges
- 3 tbsp avocado oil, divided
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the eggs
- 1 tbsp avocado oil
- 4 large eggs
- salt and pepper, to taste
For serving
- 2 avocados, halved, pitted, and sliced
- 1 lime, cut into wedges
- ¼ cup fresh cilantro leaves (optional)
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a small bowl, stir together the smoked paprika, cumin, garlic powder, salt, and black pepper. Toss the plantain rounds, bell pepper strips, and red onion wedges on the prepared baking sheet with 3 tbsp avocado oil and the spice mixture until evenly coated, then spread into a single layer.
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