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Paleo Breakfast Bowl with Pico de Gallo Recipe
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5 from 1 vote

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.
Course Breakfast
Cuisine American
Keyword breakfast recipe, paleo, pico de gallo
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories 468kcal
Cost 8

Ingredients

Instructions

  • 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

Video

Nutrition

Calories: 468kcal | Carbohydrates: 32g | Protein: 15g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 173mg | Potassium: 1752mg | Fiber: 15g | Sugar: 11g | Vitamin A: 1168IU | Vitamin C: 178mg | Calcium: 129mg | Iron: 3mg