Mushroom Free Paleo Roasted Pepper Plantain Breakfast Bowls
Colorful, smoky, and deeply satisfying, this breakfast bowl brings together caramelized plantains, charred bell peppers, and sweet roasted onion in a way that feels indulgent without straying from clean, whole-food eating. 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 pairs beautifully with the savory vegetables. A fried egg on top adds richness and protein, while fanned avocado slices and a squeeze of fresh lime keep everything bright and balanced. For anyone navigating a diet that excludes fungi, this kind of recipe is a genuine win — every single ingredient is straightforward and plant- or egg-based, with zero hidden fillers or flavor boosters to second-guess. Breakfast bowls at restaurants or from packaged meal kits can sneak in unexpected ingredients, so building this one from scratch puts you fully in control. The optional cilantro and red pepper flakes let you dial up the freshness or the heat depending on your mood. It's the kind of morning meal that looks impressive enough for a weekend brunch but comes together with one sheet pan and a skillet.
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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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