Pecan Free Paleo Roasted Pepper Plantain Breakfast Bowls
Breakfast bowls don't get much more vibrant than this one, and the combination of caramelized plantains, charred peppers, and a perfectly fried egg is genuinely hard to beat. Ripe plantains — the kind with yellow skins going spotty black — roast up golden and sweet at the edges, playing beautifully against the smoky paprika and cumin spice blend coating everything on the pan. The whole sheet-pan situation means the peppers and red onion get tender and lightly charred at the same time, so you're building serious depth of flavor with minimal effort. Fanning creamy avocado slices over the top and finishing with a squeeze of fresh lime ties it all together in a way that feels restaurant-worthy on a weekday morning. Because every ingredient here is whole and naturally sourced — produce, eggs, avocado oil, and spices — there's no need to scan labels or worry about hidden additives sneaking into your breakfast. It's the kind of meal that looks impressive, tastes even better, and happens to check every box for anyone eating clean without compromise.
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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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