Hazelnut Free Paleo Roasted Pepper Plantain Breakfast Bowls
Caramelized plantains, charred bell peppers, and a perfectly fried egg come together in a breakfast bowl that feels indulgent but is completely built on whole, clean ingredients. The plantains go into a hot oven with smoked paprika, cumin, and garlic powder, and they come out golden at the edges with a natural sweetness that plays beautifully against the smoky spice blend. Fanned avocado slices and a squeeze of fresh lime bring brightness and creaminess to every bite, making this feel like something you'd order at a weekend brunch spot. For anyone navigating tree nut allergies, breakfast can be a minefield of granolas, nut butters, and trail-mix-style bowls — this one sidesteps all of that entirely, relying on produce, eggs, and avocado oil from start to finish. There's no cross-contact concern lurking in a complicated sauce or a store-bought spice packet, since the seasoning is built from individual spices you measure yourself. It's also naturally grain-free and dairy-free, so it works for a wide range of eaters at the same table. Finish each bowl with a scatter of fresh cilantro and a pinch of red pepper flakes if you want a little extra heat to wake you up.
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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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