Name: Cauliflower Rice Breakfast Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: ¼ cup red onion, diced; ¼ tsp black pepper; ½ tsp garlic powder; ½ tsp ground turmeric; ½ tsp salt; 1 cup fresh spinach; 1 medium bell pepper, diced; 1 medium head cauliflower, riced; 1 tbsp olive oil; 2 large eggs

This Cauliflower Rice Breakfast Bowl is a light, nutritious dish with cauliflower rice, veggies, and eggs. Perfect for a low-carb start, it’s a quick, flavorful meal packed with vitamins, ideal for busy mornings or a healthy reset.

Why You’ll Love This Recipe

This cauliflower rice breakfast bowl is a fantastic low-carb, nutrient-packed option that’s both delicious and versatile. The cauliflower rice serves as a light, fiber-rich base, paired with colorful veggies and protein-rich eggs for a satisfying start to your day. It’s quick to prepare, perfect for busy mornings, and customizable to suit your taste or dietary needs. Naturally gluten-free and packed with vitamins, it’s a guilt-free alternative to heavier breakfasts, ideal for health enthusiasts or anyone looking to incorporate more veggies into their routine—enjoy it fresh and vibrant every time!

Recipe Tips and Tricks

Rice Evenly: Pulse cauliflower in a food processor for uniform, rice-like grains.
Sauté Lightly: Cook cauliflower rice briefly to retain texture and nutrients.
Season Well: Add spices early to infuse flavor into the cauliflower.
Use Fresh Veggies: Bright, fresh vegetables enhance taste and color.
Cook Eggs to Taste: Scramble or fry eggs based on your preference for texture.
Avoid Overcooking: Keep veggies crisp by monitoring cooking time.
Add Moisture: A splash of broth or water prevents dryness in the rice.
Top Creatively: Garnish with herbs or seeds for added flavor and crunch.

Yield: 2 servings

Cauliflower Rice Breakfast Bowl

Healthy cauliflower rice breakfast bowl with eggs and veggies, perfect for a light start.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

¼ cup red onion, diced
¼ tsp black pepper
½ tsp garlic powder
½ tsp ground turmeric
½ tsp salt
1 cup fresh spinach
1 medium bell pepper, diced
1 medium head cauliflower, riced
1 tbsp olive oil
2 large eggs

Instructions

Rice the Cauliflower: Break cauliflower into florets and pulse in a food processor until it resembles rice.
Heat the Pan: Warm olive oil in a large skillet over medium heat, ready for a flavorful start.
Sauté Onion and Pepper: Add diced red onion and bell pepper, cooking for 3-4 minutes until softened.
Cook Cauliflower Rice: Stir in riced cauliflower, turmeric, garlic powder, salt, and pepper, sautéing for 5 minutes.
Add Spinach: Toss in fresh spinach, cooking for 1-2 minutes until just wilted and vibrant.
Prepare Eggs: In a separate pan, scramble or fry eggs to your preferred doneness.
Combine Ingredients: Mix the cooked eggs into the cauliflower mixture for a protein-packed bite.
Taste and Adjust: Sample the bowl and add more salt or pepper if needed for your liking.
Serve Warm: Spoon into bowls, ensuring a colorful mix of veggies and eggs in each serving.
Enjoy Your Breakfast: Dig in fresh for the best texture, pairing with a cup of tea if you like!

Notes

Use a food processor for even cauliflower rice; avoid over-processing to prevent mush.
Cook eggs separately to control doneness; add fresh for best results.
Adjust spices to suit your taste preferences.
Store leftovers promptly; reheat gently to preserve texture.
This recipe can be adapted for vegan or dairy-free diets with swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 235Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 186mgSodium 710mgCarbohydrates 21gFiber 8gSugar 9gProtein 13g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Cauliflower (1 medium head): Riced for a low-carb base; about 3 cups when processed.
Eggs (2 large): Provide protein and richness; use organic for extra nutrition.
Bell Pepper (1 medium): Diced, adds sweetness and vibrant color; any color works.
Spinach (1 cup, fresh): Packed with iron and vitamins; chop finely if preferred.
Red Onion (¼ cup, diced): Offers a mild, sharp bite; soak to reduce pungency.
Olive Oil (1 tbsp): Extra virgin oil adds healthy fats and flavor for sautéing.
Turmeric (½ tsp): Ground turmeric brings anti-inflammatory benefits and warm color.
Garlic Powder (½ tsp): Adds savory depth without fresh prep; use fresh if preferred.
Salt (½ tsp): Enhances flavors; adjust to taste.
Black Pepper (¼ tsp): Adds a subtle kick; freshly ground is best.

Variations and Substitutions

Veggie Swap: Use zucchini or broccoli for different textures and nutrients.
Egg Alternatives: Replace with tofu scramble for a vegan option.
Oil Options: Substitute with avocado oil or coconut oil for variety.
Spice Variations: Add cumin or paprika for a different flavor profile.
Greens Swap: Use kale or arugula instead of spinach for a peppery twist.
Protein Boost: Top with grilled chicken or turkey bacon for extra protein.
Cheese Add-In: Sprinkle feta or cheddar for a creamy contrast.
Grain Mix: Add a spoonful of quinoa for a hybrid low-carb option.

Storage Options

Refrigerator: Store in an airtight container for up to 2 days; reheat gently.
Freezer: Freeze cauliflower rice and veggies (without eggs) for up to 1 month; add eggs fresh.
Make-Ahead: Prep rice and veggies ahead; cook eggs and assemble before serving.