Turkey Free Paleo Roasted Pepper Plantain Breakfast Bowls
Colorful, smoky, and deeply satisfying, this breakfast bowl brings together caramelized plantains, charred bell peppers, and sweet roasted onion in a way that feels indulgent without straying from clean, whole-food ingredients. The plantains go into a hot oven with smoked paprika, cumin, and garlic powder, and they come out golden at the edges with a natural sweetness that balances the savory spice blend beautifully. A fried egg cooked in avocado oil gets nestled right on top, adding richness and protein to pull the whole bowl together. Fanned avocado slices, a squeeze of fresh lime, and optional cilantro and red pepper flakes finish things off with brightness and a little heat. For anyone navigating a morning meal without processed meats or poultry products, this bowl is a genuinely exciting alternative — every component is straightforward and easy to verify. It's the kind of recipe that makes you actually look forward to waking up and cooking, rather than reaching for something packaged out of convenience.
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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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