Nitrate & Nitrite Free Paleo Roasted Pepper Plantain Breakfast Bowls
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 smoky spiced bell peppers and red onion, creating a sweet-savory base that feels indulgent without a single processed ingredient in sight. Everything gets its depth from a simple spice blend — smoked paprika, cumin, and garlic powder — so there's no need to reach for cured meats or packaged breakfast proteins that often sneak in unwanted additives. A skillet-fried egg goes right on top, and creamy avocado slices and a fresh squeeze of lime pull the whole bowl together with brightness and richness. For anyone navigating preserved or cured ingredient concerns at breakfast, this is the kind of recipe that proves you're not missing a thing. It comes together on one sheet pan plus a single skillet, which means cleanup is minimal and the payoff is enormous. Scatter some cilantro and red pepper flakes over the top if you like a little heat, and you've got a stunning, nourishing bowl that works any day of the week.
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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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