Paleo Roasted Pepper Plantain Breakfast Bowls
Breakfast bowls don't have to mean oats or toast, and this vibrant, sheet-pan situation proves it beautifully. Ripe plantains roast alongside bell peppers and red onion until caramelized and lightly charred at the edges, all seasoned with smoked paprika, cumin, and garlic powder for a smoky, deeply savory base. A fried egg goes right on top, and fanned avocado slices plus a squeeze of fresh lime bring everything together into something that feels genuinely restaurant-worthy. Every single ingredient here is whole-food and grain-free, so there's no need to audit labels or swap anything out — it just works as written. The whole thing comes together in under 35 minutes and serves four, making it a realistic option even on busy mornings when you'd normally reach for something less satisfying. Optional cilantro and red pepper flakes let you dial up the freshness and heat to your liking, but the bowl is already punchy and complete without them.
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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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