Red Meat Allergy Friendly 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 completely built on whole, clean ingredients. The plantains roast at high heat until their edges turn golden and jammy, while the peppers and red onion soften and blister alongside them — all seasoned with smoked paprika, cumin, and garlic for a deeply savory, slightly smoky base. Creamy avocado slices and a bright squeeze of lime cut right through the richness and tie every element together beautifully. Because this recipe is naturally built around eggs, produce, and avocado oil, there's no need to swap or scrutinize anything — it's simply free of red meat from the ground up. That makes it a genuinely satisfying morning meal rather than a compromise, and the flavor is bold enough that you won't miss a thing. A scatter of fresh cilantro and a pinch of red pepper flakes at the end add just enough freshness and heat to make each bowl feel like something you'd order at a weekend brunch spot.
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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
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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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