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 coated in a smoky, cumin-forward spice blend. A squeeze of fresh lime and a handful of cilantro tie everything together with a bright, clean finish. For anyone navigating a sensitivity to ginger, this recipe is a genuinely easy win — the spice mix leans on smoked paprika, cumin, and garlic powder, so there's nothing to swap out or second-guess. It's also naturally grain-free and dairy-free, built entirely from whole, recognizable ingredients. The bowls come together in one pan and one skillet, which means less cleanup and more time enjoying a breakfast that feels indulgent without any of the usual compromise.
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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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