High Fructose Corn Syrup Free Paleo Roasted Pepper Plantain Breakfast Bowls
Breakfast bowls don't get much more vibrant than this — caramelized plantains, charred bell peppers, and sweet roasted onion all tumbling together under a perfectly fried egg. The plantains go into a hot 425°F oven with avocado oil and a smoky spice blend of paprika, cumin, and garlic powder, and they come out golden at the edges with that irresistible sticky-sweet depth that only a ripe, black-spotted plantain can deliver. Fanning creamy avocado slices over the top and finishing with a squeeze of fresh lime ties every element together in a way that feels restaurant-worthy with very little effort. For anyone navigating processed sweeteners in their diet, this bowl is a genuinely satisfying answer. Every ingredient here is whole and unprocessed — there are no sauces, condiments, or packaged shortcuts that could sneak in unwanted additives. The natural sweetness comes entirely from the ripe plantains themselves, which caramelize beautifully in the oven without any help. It's the kind of meal that proves you don't need anything artificial to make breakfast feel indulgent and deeply flavorful.
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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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