Colorful, smoky, and deeply satisfying, this breakfast bowl is the kind of morning meal that makes you actually want to get out of bed. Ripe plantains — the yellow-with-black-spots kind — roast up golden and caramelized alongside sweet bell peppers and red onion, all tossed in avocado oil and a warm spice blend of smoked paprika, cumin, and garlic powder. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it just works as written. A fried egg goes on top for protein, and fanned avocado slices with a fresh squeeze of lime pull the whole bowl together with creamy, bright contrast. The combination of textures — tender charred peppers, soft caramelized plantain, and a runny yolk breaking over everything — is genuinely hard to beat. Optional cilantro and red pepper flakes let you dial up the freshness and heat to your liking. It's a hearty, nourishing start to the day that feels more like a restaurant brunch than a weekday breakfast.
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Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
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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