Carrageenan Free Paleo Roasted Pepper Plantain Breakfast Bowls
Colorful, smoky, and deeply satisfying, this breakfast bowl brings together caramelized plantains, charred bell peppers, and silky fried eggs in a way that feels both nourishing and genuinely exciting to eat. The plantains roast at high heat until their edges turn golden and jammy, while the peppers and red onion soften and blister alongside them — all seasoned with smoked paprika, cumin, and garlic for a bold, layered flavor. Creamy avocado and a bright squeeze of lime pull everything together at the end, adding freshness that balances the richness of the egg. For anyone navigating a carrageenan-free lifestyle, one of the trickiest landmines is processed and packaged food with hidden additives — this recipe sidesteps all of that by relying entirely on whole, unprocessed ingredients with nothing to second-guess. Every component is straightforward and clean, from the avocado oil used for roasting to the fresh herbs scattered on top. It's the kind of morning meal that looks impressive enough for a weekend brunch but comes together on a single sheet pan with minimal fuss. Scatter on the red pepper flakes if you like a little heat, and don't skip the lime — it makes the whole bowl sing.
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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
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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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