
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, unprocessed ingredients. The spice blend — smoked paprika, cumin, and garlic powder — coats everything in a warm, earthy crust that gets even better as the edges char and caramelize in a hot oven. A perfectly fried egg nestled on top adds richness and protein, while creamy avocado slices and a bright squeeze of lime pull the whole bowl together. This is the kind of morning meal that makes you genuinely excited to get out of bed. Because every component is naturally free from poultry, there's no substituting or swapping required — it just works as written. Optional cilantro and red pepper flakes let you dial up the freshness and heat to your own taste. It's colorful, satisfying, and the kind of recipe you'll find yourself coming back to on lazy weekend mornings and busy weekdays alike.
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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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