BHA & BHT Free Paleo Roasted Pepper Plantain Breakfast Bowls
Caramelized plantains, charred bell peppers, and a perfectly fried egg come together in a breakfast bowl that feels indulgent but is built entirely from whole, unprocessed ingredients. The plantains go into a hot oven with avocado oil and a smoky spice blend until their edges turn golden and jammy — a texture that honestly rivals anything you'd find at a weekend brunch spot. Avoiding preservatives like BHA and BHT can be trickier than it sounds at breakfast, since processed cooking oils and pre-mixed spice blends are common culprits; here, every component is made from scratch with clean, recognizable pantry staples. Avocado oil carries the roast beautifully and keeps things grain- and additive-free from start to finish. Creamy sliced avocado and a squeeze of fresh lime tie everything together, adding brightness that cuts right through the richness of the egg yolk. A handful of cilantro and a pinch of red pepper flakes are optional, but they push the whole bowl into seriously craveable territory. It's the kind of morning meal that looks impressive, tastes even better, and gives you zero reason to reach for a packaged shortcut.
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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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