
Colorful, satisfying, and built entirely from whole foods, this breakfast bowl is the kind of morning meal that makes you genuinely excited to get out of bed. Ripe plantains caramelize beautifully in the oven alongside sweet bell peppers and red onion, all tossed in a smoky spice blend of paprika, cumin, and garlic powder — nothing processed, nothing hidden. A fried egg on top adds richness and protein, while creamy avocado slices and a fresh squeeze of lime pull the whole bowl together with brightness and balance. Every single ingredient here is naturally free of added glutamates, so there's no label-scanning or second-guessing required — just real, clean food from start to finish. The spice mix does all the heavy lifting flavor-wise, proving you don't need any shortcuts to build something deeply savory and complex. It's a genuinely filling bowl that works just as well for a leisurely weekend brunch as it does for a quick weekday reset.
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Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
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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