Coconut 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 creamy fanned avocado and a bright squeeze of fresh lime. A perfectly fried egg crowns each bowl, adding richness and protein to round out the meal. Every component here is naturally free from coconut in any form, so there's no need to scrutinize labels or swap out oils — avocado oil does all the heavy lifting from roasting to frying. The high-heat roast at 425°F is what makes this dish special, coaxing golden, caramelized edges out of the plantains and a gentle char onto the peppers that you simply can't rush. Optional cilantro and red pepper flakes let you dial the freshness and heat up or down depending on who's at the table. It's the kind of colorful, nourishing breakfast that makes waking up on a weekend feel genuinely worth it.
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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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