Paraben Free Paleo Roasted Pepper Plantain Breakfast Bowls
Caramelized plantains, charred peppers, creamy avocado, and a perfectly fried egg — this breakfast bowl is the kind of morning meal that makes you actually want to get out of bed. The plantains roast at high heat until their edges turn golden and jammy, while the bell peppers and red onion soften and blister alongside them, all coated in a smoky cumin-paprika spice blend. Everything in this recipe is a whole, recognizable ingredient, which means no hidden preservatives or synthetic additives to stress about — just real food doing what real food does best. Avocado oil carries the roasting and the frying, keeping the flavor clean and the cook simple. A squeeze of fresh lime over the top at the end ties everything together with a bright, citrusy lift that cuts right through the richness of the egg and avocado. It comes together on one sheet pan plus a single skillet, so cleanup is minimal even when the results feel pretty impressive. Whether you're feeding a crowd or just treating yourself to a proper weekend breakfast, this bowl delivers serious flavor without a single complicated step.
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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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