Vegetarian Paleo Roasted Pepper Plantain Breakfast Bowls
Sweet, caramelized plantains roasted alongside smoky bell peppers and red onion make for a breakfast bowl that feels genuinely exciting to wake up to. The spice blend — smoked paprika, cumin, and garlic powder — coats everything before it hits a hot oven, so by the time it comes out, the edges are golden and the kitchen smells incredible. A 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 at the end brightens every bite and keeps things from feeling heavy. This is the kind of morning meal that works just as well for a lazy weekend brunch as it does for meal-prepped weekday bowls. Everything here is naturally plant-forward with eggs as the only animal product, so it fits a vegetarian table without any substitutions or workarounds required.
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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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