Pescatarian Paleo Roasted Pepper Plantain Breakfast Bowls
Sweet, caramelized plantains roasted alongside smoky bell peppers and red onion make for a breakfast bowl that feels genuinely exciting to wake up to. The spice blend — smoked paprika, cumin, and garlic powder — coats everything before it hits a 425°F oven, where the plantain edges turn golden and the peppers pick up just enough char to taste like something you'd order at a restaurant. A fried egg goes right on top, and creamy avocado fanned alongside ties the whole thing together with richness and a squeeze of fresh lime. Because the protein here comes from eggs rather than meat, this bowl fits naturally into a pescatarian lifestyle without any awkward substitutions or ingredient swaps. Everything on the ingredient list is whole and recognizable, so there's no guesswork about what you're eating. It's the kind of breakfast that looks impressive in a bowl but comes together on a single sheet pan with minimal cleanup.
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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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