Macadamia Free Paleo Roasted Pepper Plantain Breakfast Bowls
Colorful, smoky, and deeply satisfying, this breakfast bowl brings together caramelized plantains, charred bell peppers, and jammy fried eggs in a way that feels indulgent without straying from clean, whole-food 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 savory spiced vegetables. Ripe plantains — the yellow ones with plenty of black spots — are key here, since that ripeness translates directly into caramelization and depth of flavor. Fanned avocado slices and a squeeze of fresh lime bring brightness and creaminess to every bite, rounding out the bowl without any dairy or grain in sight. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient is straightforward, and there's nothing hidden in a spice blend or sauce to second-guess. It's the kind of morning meal that looks impressive enough for a weekend brunch spread but comes together on a single sheet pan with minimal cleanup. Finish with a scatter of cilantro and a pinch of red pepper flakes if you like a little heat, and breakfast suddenly feels like a full event.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!