Cashew Free Paleo Roasted Pepper Plantain Breakfast Bowls
Sweet, caramelized plantains roasted alongside smoky bell peppers and red onion make for a breakfast bowl that feels indulgent but is built entirely from whole, real ingredients. The spice blend — smoked paprika, cumin, and garlic powder — gives the vegetables a deep, savory warmth that pairs beautifully with a perfectly fried egg on top. Creamy avocado slices and a squeeze of fresh lime bring everything together with brightness and richness in every bite. Because the entire recipe relies on produce, eggs, and avocado oil, there's no need to scan labels or worry about hidden tree nuts sneaking into your morning meal. The roasting method does the heavy lifting here, coaxing out natural sweetness from the plantains and a light char on the peppers that you simply can't get from a stovetop alone. It's the kind of colorful, satisfying bowl that makes you genuinely excited to get out of bed on a weekday.
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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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