Paleo Southwest Plantain Breakfast Bowls

Total time50 min

Prep time20 min

Cook time30 min

Paleo Southwest Plantain Breakfast Bowls

Breakfast bowls don't have to mean oats or toast, and this one proves it in the most satisfying way possible. Sweet, golden-seared plantains form the base, layered with smoky cumin-and-chili-spiced ground turkey, sautéed red bell pepper and poblano, a bright avocado salsa with lime and cilantro, and a perfectly fried egg on top. Every component is built from whole, unprocessed ingredients — no grains, no legumes, no dairy — so it fits naturally into an ancestral eating approach without any awkward substitutions. The plantains pull double duty here, adding natural sweetness and a starchy, satisfying heft that makes this feel like a real meal rather than a compromise. Smoked paprika and garlic powder in the turkey seasoning give the whole bowl a deep, almost smoky backbone that plays beautifully against the fresh, tangy salsa. It serves four, which makes it a great weekend cook-and-share situation, and a drizzle of hot sauce at the end ties everything together. This is the kind of breakfast that makes you forget you ever missed a bagel.

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Ingredients

4 servings

For the plantains

2 large ripe plantains (yellow with black spots), peeled and sliced on the bias into ½-inch rounds
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2 tbsp avocado oil, divided
¼ tsp salt

For the turkey

1 lb ground turkey
1 tbsp avocado oil
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp garlic powder
¼ tsp onion powder
½ tsp salt

For the peppers and onion

1 red bell pepper, seeded and diced
1 poblano pepper, seeded and diced
1 small yellow onion, diced
1 tbsp avocado oil
¼ tsp salt

For the avocado salsa

2 ripe avocados, pitted and diced
½ cup cherry tomatoes, quartered
¼ cup red onion, finely diced
2 tbsp fresh lime juice
2 tbsp fresh cilantro, roughly chopped
¼ tsp salt

For the eggs

4 large eggs
1 tbsp avocado oil
salt and pepper, to taste

For serving

hot sauce, for serving (optional)

Instructions

1
Make the avocado salsa: combine the diced avocado, cherry tomatoes, red onion, lime juice, cilantro, and 1/4 tsp salt in a mixing bowl and toss gently until combined. Set aside.
2
Heat 1 tbsp avocado oil in a large skillet over medium heat until shimmering. Add the red bell pepper, poblano, and yellow onion with 1/4 tsp salt and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes. Transfer to a plate and set aside.

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