Paleo Breakfast Bowl with Pico de Gallo Recipe
Save the granola bar for a snack and start your day off right with a Paleo breakfast bowl of epic proportions - egg, avocado and Pico de Gallo included.
Keyword breakfast recipe, paleo, pico de gallo
Prep Time 10 minutes minutes Cook Time 10 minutes minutes Total Time 20 minutes minutes
To make the cauliflower rice, cook the onion in a little fat until soft, then add the cauliflower rice and cook until tender.
½ red onion, 4 cups cauliflower rice, 2 tbsp. cooking fat
Season to taste and set aside.
Salt and pepper to taste
To make the Pico de Gallo, combine all the ingredients and mix well.
1 large tomato, ½ red onion, ½ cup chopped cilantro, Jalapeno, Lime juice, Salt and pepper to taste
Serve the cauliflower rice topped with a fried egg, Pico de Gallo, and sliced avocado.
2 fried eggs, 1 sliced avocado
Calories: 468 kcal | Carbohydrates: 32 g | Protein: 15 g | Fat: 35 g | Saturated Fat: 6 g | Polyunsaturated Fat: 11 g | Monounsaturated Fat: 15 g | Trans Fat: 0.1 g | Cholesterol: 164 mg | Sodium: 173 mg | Potassium: 1752 mg | Fiber: 15 g | Sugar: 11 g | Vitamin A: 1168 IU | Vitamin C: 178 mg | Calcium: 129 mg | Iron: 3 mg