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This cauliflower breakfast bowl is Whole30 compliant, uses cauliflower rice as a base and is topped with sweet potato, tomatoes and a fried egg.
Cauliflower for breakfast? Stick with me here. If you’re doing Whole30 and/or are simply searching for a low carb breakfast option, adding cauliflower rice to your breakfast is the way to go. It’s an easy way to add vegetables to your bowl, and it makes this whole recipe even more filling.
For me personally, I find that when I’m doing Whole30, I eat a LOT of cauliflower rice, and then as soon as it’s over, I completely stop eating it. All that to say that, since I’m not doing a Whole30 right now, I’m in need of some extra veggies, and eating cauliflower at breakfast is a great way to start the day. Plus, you know I love a good breakfast bowl.
- Cauliflower rice — you can make your own, but I find that buying ready-made cauliflower rice saves time. You should be able to find cauliflower rice either in the refrigerated section near where the packaged vegetables are, or in the frozen food aisle with the frozen vegetables
- Sweet potato — you’re going to want to use a small/medium sweet potato vs. a large sweet potato. If you use a large sweet potato, it will overcrowd the skillet and there won’t be room for the eggs.
- Cherry Tomatoes
- Greens — spinach, kale, micro greens, etc.
- Favorite condiment — hot sauce, ketchup, avocado dressing, etc.
- Add-ins — mushrooms, avocado, breakfast meat (bacon/sausage), green onions
HOW TO MAKE A CAULIFLOWER BREAKFAST BOWL
Start with the base: In this case, we’re starting with cauliflower rice. However, if you buy pre-packaged cauliflower rice, you don’t need to cook the rice first because it’s going to cook pretty quickly. Check the package instructions to see how long you need to cook the “rice” for.
Cook the vegetables: As mentioned above, make sure you pick up a small or mediums sweet potato at the grocery store vs. a large sweet potato. You’re going to cook it in with a bit of oil in your skillet. The sweet potato will take the longest to cook (though not super long), so start with that before adding in the tomatoes, garlic and cauliflower rice.
Add the eggs: Use a spatula to make 2-3 holes in your mixture, then crack the eggs into those holes and cook them until the eggs are done to your liking. It may help to place a lid on the skillet, which will speed up the cooking process.
Add the toppings: Toppings are arguably the best part of every breakfast bowl, and this cauliflower breakfast bowl is no exception. Reference the list above and choose your favorite toppings to add to this bowl.
OTHER SAVORY BREAKFAST RECIPES
Cauliflower Breakfast Bowl
- 1 small/medium sweet potato peeled and diced
- 1 1/2 cups cauliflower rice
- 2 garlic cloves minced
- 1/3 cup cherry tomatoes
- 2 eggs
- 1/2 cup microgreens
- Salt and pepper to taste
- Favorite condiment for topping
- Add oil to a large skillet, then cook the sweet potato for approximately 3 minutes; then, add in the garlic and tomatoes and cook for 2 more minutes. If using frozen cauliflower rice, cook it according to the package instructions, then add the rice to the skillet. If using cauliflower rice from the refrigerated section, add it directly to the skillet. Essentially, you want the potato, tomatoes and rice to be *mostly* cooked before adding the eggs.
- Use a spatula to make 2 holes in the mixture, then crack the eggs into the holes and cook the eggs that way. Place a lid on the skillet to cook the eggs more quickly.
- Pour mixture into a bowl, then top with greens and your favorite condiment.