nourishing breakfast bowl

Name: nourishing breakfast bowl
Cook time: 20 min
Yield: 1
Ingredients: 1 cup greens (about a handful); ½ avocado, peeled and seed removed; ½ cup cauliflower rice; 1 teaspoon coconut oil or butter; pinch of red chili flakes; 4 cherry tomatoes, halved; ½ cup zucchini, spiralized or sliced into thin rounds; 2 slices bacon, crisped; 1-2 eggs, poached; Twist of freshly ground pepper; 1 teaspoon lemon juice; 1 tablespoon pistachios or chopped walnuts; 1 tablespoon green onions, thinly chopped

Nourishing breakfast bowl with avocado, poached eggs, bacon and veggies in a laarge bowl.

I’m calling my new favorite breakfast the nourishing breakfast bowl. The primary ingredients feature eggs, bacon and avocado—what’s not to like so far? In addition, you can get creative improvising with what is available in your pantry and refrigerator. The slightly runny egg yolks, creamy avocado and crunchy bacon intermingle with slightly softened veggies to make a dreamy combo. The results will hold you through an active morning workout. Likewise, eggs and bacon are welcome at my dinner table when I’m looking to use readily available ingredients. Another simple morning recipe using avocados is avocado toast, a cousin of the nourishing breakfast bowl. This recipe was inspired by the Bulletproof Breakfast: Buddah Bowl.

Print Recipe

nourishing breakfast bowl

Serves: 1

Cooking Time: 20 minutes

Ingredients

1 cup greens (about a handful)
½ avocado, peeled and seed removed
½ cup cauliflower rice
1 teaspoon coconut oil or butter
pinch of red chili flakes
4 cherry tomatoes, halved
½ cup zucchini, spiralized or sliced into thin rounds
2 slices bacon, crisped
1-2 eggs, poached
Twist of freshly ground pepper
1 teaspoon lemon juice
1 tablespoon pistachios or chopped walnuts
1 tablespoon green onions, thinly chopped

Instructions

Start with a pasta bowl and lay down a nest of greens.

Add the avocado to the bowl next to the greens.

In a small skillet, heat the oil and sauté the cauliflower until soft. Season with chili flakes.

Spoon the cauliflower alongside the greens in the bowl and add the tomatoes and zucchini.

Cook the bacon in the skillet until crisp. Lay on the side of the bowl with the greens.

In a medium saucepan bring 2 inches of water to a simmer, but not to a full rolling boil. Break each egg into a small cup or ramekin to gently transfer it into the hot water and cook until the center is soft, about 3½ minutes. The egg will float to the surface when it is done.

Lay the eggs over the arranged vegetables and season with pepper and lemon. Sprinkle nuts and green onions.