Gut Friendly Paleo Roasted Pepper Plantain Breakfast Bowls
Sweet, caramelized plantains roasted alongside smoky bell peppers and red onion make for a breakfast bowl that feels genuinely exciting to wake up to. The plantains go into the oven with smoked paprika, cumin, and garlic powder, and they come out golden at the edges with that irresistible sticky-sweet char that makes the whole kitchen smell incredible. Creamy avocado and a bright squeeze of lime balance the warmth of the spices, while a perfectly fried egg ties everything together with richness. Every ingredient here is whole and recognizable — no grains, no dairy, no processed fillers — which is exactly what makes this kind of bowl so easy on the digestive system. Ripe plantains (look for yellow skins heavy with black spots) bring natural sweetness and a gentle starchiness that keeps you full without feeling heavy. It all comes together in one baking sheet plus a single skillet, so cleanup is minimal and the whole process is pretty relaxed. A scatter of fresh cilantro and a pinch of red pepper flakes at the end lifts the whole bowl and makes it look as good as it tastes.
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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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