Walnut Free Paleo Roasted Pepper Plantain Breakfast Bowls
Caramelized plantains, charred bell peppers, and a perfectly fried egg come together in a breakfast bowl that feels indulgent but is completely built on whole, clean 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 pairs beautifully with the tender, lightly charred peppers and red onion. A skillet egg cooked in avocado oil gets laid right on top, and sliced avocado, a squeeze of fresh lime, and optional cilantro and red pepper flakes finish everything off with brightness and a little heat. For anyone navigating tree nut concerns at breakfast, this bowl is a genuinely satisfying option — every component is straightforward, and there's nothing hiding in the ingredient list. It's the kind of morning meal that looks impressive enough to serve to guests but comes together with one baking sheet and a single skillet. The combination of textures — silky avocado, crispy-edged plantain, jammy egg yolk — makes every bite worth slowing down for.
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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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