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+ servings
A bowl of cauliflower rice topped with tomatoes, sweet potato and a fried egg
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5 from 1 vote

Cauliflower Breakfast Bowl

Enjoy cauliflower rice for breakfast with this whole30 compliant cauliflower breakfast bowl recipe.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: breakfast bowl, gluten free breakfast bowl, whole30 breakfast
Servings: 1
Calories: 308kcal
Author: Erin


  • 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.
  • Enjoy!


*Add-ins can be anything like mushrooms, green onion, avocado, and/or breakfast meat (bacon/sausage)
Microgreens: can use ANY kind of greens (spinach, kale, arugula, etc.)


Calories: 308kcal | Carbohydrates: 62g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 329mg | Potassium: 1709mg | Fiber: 12g | Sugar: 16g | Vitamin A: 32781IU | Vitamin C: 136mg | Calcium: 181mg | Iron: 4mg