Citric Acid Free Paleo Roasted Pepper Plantain Breakfast Bowls
Caramelized plantains, charred peppers, creamy avocado, and a perfectly fried egg — this breakfast bowl is the kind of morning meal that makes you actually want to get out of bed. Everything roasts together on a single sheet pan at high heat, so the plantains turn golden and jammy at the edges while the bell peppers and red onion soften and blister beautifully. The spice blend of smoked paprika, cumin, and garlic powder does serious flavor work without leaning on any acidic additives, making this a genuinely satisfying option for anyone navigating citric acid sensitivities. Avocado oil carries the whole dish from oven to skillet, keeping every component clean and whole-food friendly. A squeeze of fresh lime at the end brightens everything naturally, and the optional cilantro and red pepper flakes let you dial the finish up or down to your taste. It's colorful, filling, and completely free of the processed seasonings or preservatives that can sneak citric acid into an otherwise simple recipe.
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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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