Shellfish Free Paleo Roasted Pepper Plantain Breakfast Bowls
Breakfast bowls don't get much more vibrant than this one, built around caramelized plantains, charred bell peppers, and jammy fried eggs all roasted and pan-cooked with avocado oil and a warm spice blend of smoked paprika, cumin, and garlic powder. The plantains go into a hot 425°F oven until their edges turn golden and sticky-sweet, while the peppers and red onion soften and blister just enough to pick up a little char. It's the kind of combination that makes a weekend morning feel genuinely special without requiring much effort at all. Fanning creamy avocado slices over the top and finishing with a squeeze of fresh lime brings everything together with a brightness that cuts right through the richness of the egg yolk. Because every ingredient here is whole and unprocessed, you never have to second-guess a label or worry about hidden additives sneaking into your morning meal. The spice mix does a lot of heavy lifting, so even though the ingredient list looks long, the actual hands-on work is minimal. This is the kind of bowl that earns a permanent spot in your breakfast rotation.
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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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