Artificial Food Coloring Free Paleo Roasted Pepper Plantain Breakfast Bowls
Colorful, satisfying, and built entirely from whole ingredients, this breakfast bowl is the kind of morning meal that makes you genuinely excited to get out of bed. Sweet caramelized plantains, charred bell peppers, and smoky roasted onions come together on a single sheet pan, seasoned with nothing but spices straight from your pantry — no dyes, no additives, no label-reading required. The vivid reds, yellows, and oranges in the bowl come purely from real vegetables and naturally ripened fruit, which means every bit of that gorgeous color is completely clean. Creamy avocado and a bright squeeze of lime balance the smoky warmth of the cumin and smoked paprika, while a perfectly fried egg ties everything together with richness. It's the kind of recipe that proves eating without synthetic dyes doesn't mean sacrificing flavor or visual appeal — this bowl looks like it belongs on a restaurant menu. Whether you're feeding a crowd or meal-prepping a few bowls for the week, the straightforward roasting method keeps things low-effort without cutting any corners on taste.
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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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