Beef Free Paleo Roasted Pepper Plantain Breakfast Bowls
Breakfast bowls don't get much more vibrant than this — sweet caramelized plantains, smoky roasted peppers, and tender red onion all tumbling together in one deeply satisfying bowl. The plantains go into a hot oven with smoked paprika, cumin, and garlic powder, and they come out golden at the edges with that irresistible sticky-sweet char that makes you want to eat them straight off the pan. A fried egg on top adds richness and protein, while fanned avocado slices and a squeeze of fresh lime keep everything bright and balanced. Every single ingredient here is naturally free from beef and any beef-derived products, so there's no label-reading required — just clean, whole-food cooking from start to finish. It's also fully paleo-friendly, leaning on avocado oil and real produce rather than anything processed or grain-based. Optional cilantro and red pepper flakes let you dial up the freshness and heat to your liking. This is the kind of morning meal that feels indulgent but leaves you genuinely energized.
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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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