Breakfast bowls don't get much more satisfying than this — sweet caramelized plantains, smoky roasted peppers, and tender red onion all coming together under a perfectly fried egg. The plantains go into a hot oven with smoked paprika, cumin, and garlic powder, and they come out golden at the edges with a depth of flavor that feels almost indulgent for a morning meal. Creamy avocado slices and a squeeze of fresh lime round everything out, cutting through the richness and brightening the whole bowl. Because every ingredient here is whole and unprocessed, you never have to second-guess what's in your breakfast — no hidden additives, no mystery sauces, just real food. It's naturally free of coffee, tea, and any stimulants, so it works beautifully as a grounding, energizing start to the day without any of the jitters. The recipe scales easily across four bowls, making it just as practical for a relaxed weekend brunch as it is for weekday meal prep. Fresh cilantro and a pinch of red pepper flakes are optional, but they add a pop of color and a little heat that really ties the whole thing together.
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Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
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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