Sesame Free Paleo Roasted Pepper Plantain Breakfast Bowls
Caramelized plantains, charred bell peppers, and a perfectly fried egg come together in a bowl that feels like a weekend treat but works any morning of the week. 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 squeeze of fresh lime cut right through the richness, making every bite feel balanced and bright. Avocado oil does all the heavy lifting here, so there's no need to scan labels for hidden sesame oil or tahini-based dressings that sneak into so many restaurant-style bowls. Everything is built from whole, straightforward ingredients that are naturally grain-free and dairy-free as well, which means it fits a paleo approach without any substitutions or workarounds. The fried egg on top adds protein and a runny yolk that doubles as its own sauce when you break it open. It's the kind of colorful, satisfying bowl that makes you genuinely look forward to getting out of bed.
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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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