Oats Free Paleo Roasted Pepper Plantain Breakfast Bowls
Caramelized plantains, charred bell peppers, and a perfectly fried egg come together in a breakfast bowl that feels indulgent but is built entirely from whole, clean ingredients. The plantains roast at high heat until their edges turn golden and jammy, soaking up a smoky spice blend of paprika, cumin, and garlic that makes the whole kitchen smell incredible. Red onion softens and sweetens alongside the peppers, and creamy avocado slices bring everything into balance. For anyone navigating grain sensitivities, this bowl is naturally free of cereals and grains in every component — no swaps needed, no label-checking required. Avocado oil carries the cooking from sheet pan to skillet, keeping the ingredient list tight and intentional. A squeeze of fresh lime over the top right before serving brightens all those deep, roasted flavors and makes the whole thing feel restaurant-worthy. It's a hearty, satisfying morning meal that proves you don't need a single grain to build a breakfast worth waking up for.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!