Mediterranean Diet Friendly Paleo Roasted Pepper Plantain Breakfast Bowls
Ripe plantains roasted until golden and caramelized, smoky spiced bell peppers, sweet red onion, a perfectly fried egg, and creamy sliced avocado — this breakfast bowl is the kind of morning meal that makes you genuinely excited to get out of bed. The combination of produce-forward ingredients and healthy fats from avocado oil and avocado slices aligns beautifully with the principles of a Mediterranean-style eating pattern, which prizes whole foods, good fats, and vibrant vegetables over processed shortcuts. Smoked paprika, cumin, and garlic powder do the heavy lifting on flavor, so there's no need for anything artificial or out of the pantry ordinary. A hot oven at 425°F does the real magic here — the plantains caramelize at the edges while the peppers blister just enough to turn tender and slightly charred, building layers of flavor with almost no hands-on effort. A squeeze of fresh lime over the top at the end brightens everything and ties the bowl together in a way that feels restaurant-worthy. It comes together in one baking sheet and one skillet, which means cleanup is minimal and the whole process is genuinely stress-free. Whether you're meal-prepping for a busy week or sitting down to a slow weekend brunch, this bowl delivers serious satisfaction.
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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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