Artificial Flavors Free Paleo Roasted Pepper Plantain Breakfast Bowls
Colorful, smoky, and deeply satisfying, this breakfast bowl is the kind of morning meal that makes you actually want to get out of bed. Ripe plantains caramelize beautifully in a hot oven alongside sweet bell peppers and red onion, all tossed in a bold blend of smoked paprika, cumin, and garlic powder — real spices with nothing synthetic hiding in the mix. That's the quiet win here: every single ingredient is whole and recognizable, so you never have to squint at a label wondering what "natural and artificial flavors" actually means. The bowls come together with a perfectly fried egg on top, creamy avocado fanned alongside, and a bright squeeze of lime that ties everything together. Fresh cilantro and a pinch of red pepper flakes finish it off if you want a little extra kick. It's a genuinely nourishing start to the day that feels indulgent without relying on anything processed or artificially enhanced.
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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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