Chestnut Free Paleo Roasted Pepper Plantain Breakfast Bowls

Total time40 min

Prep time15 min

Cook time25 min

Chestnut Free Paleo Roasted Pepper Plantain Breakfast Bowls

Colorful, smoky, and deeply satisfying, this breakfast bowl brings together caramelized plantains, charred bell peppers, and tender roasted onion in a way that feels indulgent without straying from clean, whole-food eating. The plantains go into a hot oven with smoked paprika, cumin, and garlic powder, and what comes out is golden, slightly sweet, and absolutely irresistible alongside the lightly charred peppers. A fried egg on top adds richness and protein, while fanned avocado slices and a squeeze of fresh lime pull the whole bowl together with brightness and creaminess. For anyone navigating tree nut restrictions, this recipe is naturally free of that concern — every ingredient is straightforward, and there's nothing hidden in the spice blend or cooking process to second-guess. Avocado oil does all the heavy lifting in both the roasting and the pan-frying, keeping the flavors clean and the cook process simple. It's the kind of morning meal that looks impressive enough for a weekend brunch spread but comes together with minimal fuss. Fresh cilantro and red pepper flakes are optional, but they add a finishing touch that takes each bowl from great to genuinely memorable.

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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
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz Spectrum Naturals Avocado Oil Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.Madhava Avocado Oil - 500 ML Chosen Foods 100% Pure Avocado Oil 33.8 floz
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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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