{"id":12985,"date":"2021-01-04T05:00:56","date_gmt":"2021-01-04T10:00:56","guid":{"rendered":"httpsss:\/\/thealmondeater.com\/?p=12985"},"modified":"2023-10-26T13:57:21","modified_gmt":"2023-10-26T17:57:21","slug":"cauliflower-breakfast-bowl","status":"publish","type":"post","link":"https:\/\/thealmondeater.com\/cauliflower-breakfast-bowl\/","title":{"rendered":"Cauliflower Breakfast Bowl"},"content":{"rendered":"

A delicious Whole30-compliant Cauliflower Breakfast Bowl that uses cauliflower rice as a base and is topped with sweet potato, tomatoes and a fried egg.\u00a0<\/em><\/p>\n

\"bowl<\/p>\n

Cauliflower for breakfast? Stick with me here. If you’re doing Whole30 and\/or are simply searching for a low carb yet filling breakfast, this cauliflower breakfast is just that.<\/p>\n

It kind of sort of reminds me of my sweet potato breakfast bowl<\/a>, but with cauliflower instead. Both delicious options if you ask me!<\/p>\n

I find that I tend to have more energy throughout the day when I start the day off with fruit\/vegetables, which is another<\/em> reason why I love this breakfast bowl.<\/p>\n

\"ingredients<\/p>\n

Ingredients:<\/h2>\n

This is simply to provide further clarification on a few of the ingredients. The full ingredient list is provided below in the recipe card.<\/p>\n

Cauliflower rice –<\/strong> I’ve found that buying pre-made cauliflower rice is way easier and less messy than making my own. You can find cauliflower rice either in the frozen food aisle with the vegetables, or in the produce section with the pre-cut and packaged vegetables.<\/p>\n

Sweet potato –<\/strong> Use a small\/medium sweet potato so that the skillet doesn’t over-crowd. You can substitute regular potatoes if you prefer.<\/p>\n

Bacon –<\/strong> The bacon really gives this recipe a ton of flavor, but if you’re looking for a substitution, you could use chicken sausage or even make my tempeh bacon<\/a> to keep this vegetarian. Note: tempeh is NOT Whole30 approved, FYI!<\/p>\n

Step-by-step instructions<\/h2>\n

Step 1: Cook the bacon.<\/strong> Start by chopping the bacon into bite-size pieces, then add it to a skillet. Cook it, then use a slotted spoon to remove it, but reserve the bacon grease.<\/p>\n

\"diced<\/p>\n

Step 2: Add the veggies.<\/strong> To that same skillet, add the sweet potato and mushrooms and saut\u00e9 for 3-4 minutes, then add the tomatoes and spinach and saut\u00e9 for an additional minute. At this point, you should also add the bacon back into the skillet.<\/p>\n

\"sweet<\/p>\n

Step 3: Cook the egg.<\/strong> Use a wooden spoon to push the veggies aside and create a hole in the center. Crack the egg into the center, place a lid on your skillet and cook the egg for 1-2 minutes until it’s cooked to your liking. At this time, you should also cook the cauliflower rice according to the package instructions.<\/p>\n

\"cooked<\/p>\n

Step 4: Assemble.<\/strong> Add the cauliflower rice to a bowl, then top it with the vegetable medley and fried egg. Top it with sliced avocado, sliced green onions, black pepper, and maybe even hot sauce and dig in!<\/p>\n

Tips and tricks<\/h2>\n

-This might be a personal preference, but I love thick-cut bacon. My favorite brand at the moment is Niman Ranch<\/a>, and while not all of their bacon is Whole30, they do have a sugar-free bacon that’s normally available at Whole Foods.<\/p>\n

-This cauliflower breakfast bowl is perfect for meal prepping. Simply batch cook everything except<\/em> the eggs, and store in a sealed container in the refrigerator. Then, when you’re ready to eat, fry 1-2 eggs and eat everything else up in the microwave.<\/p>\n

Oh, and if you’re looking for more meal prep ideas, you must check out my vegan meal prep bowls.<\/a><\/p>\n

Add-ins<\/h3>\n

If you want to take this bowl to the next level, or simply use up vegetables in your refrigerator, you could add or substitute:<\/p>\n