Breastfeeding Friendly Paleo Roasted Pepper Plantain Breakfast Bowls
Colorful, nourishing, and genuinely satisfying, this breakfast bowl brings together caramelized plantains, charred bell peppers, and jammy fried eggs in a way that feels like a real treat rather than a health obligation. Ripe plantains roasted with smoked paprika and cumin develop golden, slightly crispy edges that pair beautifully with the sweet softness of the peppers and onion underneath. Creamy avocado slices and a squeeze of fresh lime tie everything together, adding healthy fats that are especially valuable when your body is working hard to produce milk. Eggs are a powerhouse ingredient for nursing parents, delivering protein and choline in every bite, and cooking them until the whites are fully set means you can enjoy them with total peace of mind. Avocado oil keeps the whole dish grain-free and free from refined seed oils, so you're not sneaking anything questionable into your day. A scatter of fresh cilantro and a pinch of red pepper flakes at the end make it feel bright and restaurant-worthy without any extra effort. It's the kind of morning meal that actually keeps you full and energized through those long, beautiful, exhausting early hours of the day.
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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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