Seed Oil 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. Everything roasts together on a single sheet pan at high heat, so the plantains develop golden, jammy edges while the bell peppers and red onion soften and blister beautifully. Avocado oil does all the heavy lifting here, both in the oven and in the skillet, keeping every component completely free of industrially processed seed oils without sacrificing any richness or flavor. The smoked paprika and cumin tie the whole bowl together with a warm, smoky depth that feels far more complex than the short ingredient list suggests. Fanning fresh avocado over the top and finishing with a squeeze of lime brings brightness that cuts right through the richness of the egg yolk. It's a naturally grain-free, whole-food breakfast that happens to be deeply satisfying rather than feeling like a compromise. Whether you go sunny-side up or over-easy, that runny yolk pooling into the caramelized plantains is genuinely one of the better things you can eat before noon.
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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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