Nutmeg Free Paleo Roasted Pepper Plantain Breakfast Bowls
Colorful, smoky, and deeply satisfying, this breakfast bowl brings together caramelized plantains, charred bell peppers, and perfectly fried eggs in a way that feels both nourishing and genuinely exciting to eat. 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 vegetables. Creamy avocado slices and a squeeze of fresh lime tie everything together and make each bowl feel restaurant-worthy without any complicated technique. The spice blend is completely transparent — what you see in the ingredient list is exactly what goes into the pan, so there's no guessing about hidden seasonings that might sneak in unwanted aromatics like nutmeg. It's a genuinely whole-foods approach to breakfast that doesn't sacrifice bold flavor to stay clean. Whether you go sunny-side up or flip those eggs over-easy, the runny yolk mixing into the roasted peppers and plantains is a moment worth waking up for.
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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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