Wheat 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 genuinely exciting to wake up to. The spice blend — smoked paprika, cumin, and garlic powder — coats everything before it hits a hot oven, and the result is golden, charred edges with deep, savory flavor in every bite. A perfectly fried egg goes right on top, and creamy avocado slices fanned alongside bring a richness that ties the whole bowl together. A squeeze of fresh lime at the end cuts through the sweetness of the plantains and brightens every component on the plate. Because the entire recipe is built around whole, unprocessed ingredients like eggs, produce, and avocado oil, there's no need to hunt down specialty substitutes or scrutinize labels for hidden grain-based additives. It's the kind of morning meal that feels indulgent but is actually doing a lot of good work — satisfying, nourishing, and completely free of wheat in any form. Fresh cilantro and a pinch of red pepper flakes are optional, but honestly, don't skip them.
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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
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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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