Emulsifier 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. The plantains roast at high heat until their edges turn golden and jammy, while the bell peppers and red onion soften and blister alongside them, all seasoned with smoked paprika, cumin, and garlic powder for a deeply savory, slightly smoky base. Avocado oil does all the heavy lifting here, which means the whole dish comes together without any emulsifiers, stabilizers, or processed fats that sneak into so many store-bought spice blends and cooking sprays. A squeeze of fresh lime and a handful of cilantro at the end brighten everything up and cut right through the richness of the egg and avocado. It's a naturally whole-food meal that happens to be completely free of additives — not because anything was left out, but because nothing unnecessary was ever needed. Whether you go sunny-side up or over-easy, that runny yolk pooling into the sweet plantains is genuinely one of the better things you can put in a bowl.
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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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