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Paleo Breakfast Bowl with Pico de Gallo

Paleo Breakfast Bowl with Pico de Gallo

Breakfast is the most essential meal of the day, it is what gives us the much needed energy to get from start to finish. Even if you aren’t going full speed, you will need a good bowl of sustenance to begin with. We suggest filling it with cauliflower rice, free-range eggs, some slices of wholesome avocado and a dollop of classic Pico de Gallo salsa to liven up your morning.

Eggs can be controversial. We’re sure you’ve heard they are bad because they contain so much cholesterol and may contribute to heart disease, not to mention they are a possible allergen. Good news is this claim has since been debunked. Eggs are beneficial for your health and if they agree with you, try to get pastured eggs from chickens who are allowed to freely roam outside as they keep to their omnivore diet. If you can find all grain-free eggs, all the more power to your breakfast!

You can bring this Paleo breakfast bowl for lunch to the office too, in that case it is wise to hard boil the eggs to suit the commute to work better. If your wake-up routine includes a mug of coffee, explore your roast options and learn to enjoy it minimally; you could also make a pitcher of cold brew ahead of time, so you have a few extra minutes for cooking instead. When the weekend rolls around, another great, and elegant breakfast option is Eggs Benedict with ham.

Paleo Breakfast Bowl with Pico de Gallo Recipe

Serves: 2Prep: 10 minCook: 10 min

Protein: 12g / %

Carbs: 26g / %

Fat: 31g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 2 fried eggs
  • 1 sliced avocado
  • 2 tbsp. cooking fat
  • 1/2 red onion, finely chopped
  • 4 cups cauliflower rice
  • Salt and pepper to taste

Pico de Gallo Ingredients

  • 1 large tomato, chopped
  • 1/2 red onion, finely chopped
  • 1/2 cup chopped cilantro
  • Jalapeno, chopped
  • Lime juice, to taste
  • Salt and pepper to taste


  1. To make the cauliflower rice, cook the onion in a little fat until soft, then add the cauliflower rice and cook until tender.
  2. Season to taste and set aside.
  3. To make the Pico de Gallo, combine all the ingredients and mix well.
  4. Serve the cauliflower rice topped with a fried egg, Pico de Gallo and sliced avocado.
Photo of Ashley Noël

Hi I’m Ashley, I’m an ADAPT Certified Functional Health Coach

Get coaching around:

  • transitioning to a Paleo diet
  • reaching your fitness goals
  • getting through those hurdles
    • limiting sugar, gluten, carbs
    • eating out
  • overall life satisfaction

I can’t wait to help you make lasting lifestyle changes