Turmeric Free Paleo Roasted Pepper Plantain Breakfast Bowls
Sweet, caramelized plantains roasted alongside smoky bell peppers and red onion make for a breakfast bowl that feels indulgent but is completely built on whole, clean ingredients. The spice blend — smoked paprika, cumin, and garlic powder — gives everything a deep, savory warmth without relying on turmeric, so you get bold flavor that's naturally free of that particular spice from start to finish. A hot skillet fried egg goes right on top, and creamy avocado fanned alongside adds richness that ties the whole bowl together. A squeeze of fresh lime brightens every bite and cuts through the sweetness of the caramelized plantains in the best possible way. This is the kind of breakfast that makes you feel like you're eating at a trendy brunch spot, except you made it yourself in under 30 minutes. Optional cilantro and red pepper flakes let you customize the heat and freshness to your own taste. It's hearty, colorful, and genuinely satisfying — the kind of morning meal that makes getting out of bed worth it.
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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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