Celery 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, clean ingredients. The plantains go into a hot oven coated in smoked paprika, cumin, and garlic powder, and they come out golden at the edges with a depth of flavor that rivals anything you'd find at a weekend brunch spot. A perfectly fried egg on top adds richness, while fanned avocado slices and a squeeze of fresh lime keep everything bright and balanced. Because every component is naturally free from celery and celery-derived ingredients, there's no label-scanning or ingredient-swapping required — just straightforward cooking with confidence. The spice blend does all the heavy lifting, so even on a slow morning this bowl comes together without stress. It's the kind of recipe that makes eating clean feel genuinely exciting rather than like a compromise.
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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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