Dairy 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 spice blend — smoked paprika, cumin, and garlic powder — gives the vegetables a deep, savory warmth that pairs beautifully with creamy avocado and a bright squeeze of lime. Everything is cooked in avocado oil, so there's no butter or dairy of any kind hiding in the pan, making this naturally suitable for anyone avoiding animal-based fats and dairy products. A perfectly fried egg crowns each bowl, adding richness and protein without complicating the ingredient list. The high-heat roast at 425°F is what makes this dish special — the plantain edges caramelize and the peppers pick up a light char that you simply can't rush. It's the kind of breakfast that looks impressive enough for a weekend brunch spread but comes together on a single sheet pan with minimal cleanup. Finish with fresh cilantro and red pepper flakes if you want a little extra brightness and heat.
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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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