How to make a Simple Breakfast Buddha Bowl

Are you a Buddha bowl fan? I sure am. Ever since my first Buddha bowl experience, back when I was living in Canada, I haven’t stopped making my own.

I love Buddha bowls for all the flavors you can put into one bowl, warm or cold. When I went to look for breakfast Buddha bowl recipes on google, I couldn’t find anything that I would have liked to try. So I decided to develop my own breakfast Buddha bowl.

MY FIRST BREAKFAST BUDDHA BOWL RECIPE IS MADE UP OF:

• Cauliflower “rice” – Low calorie, immune boosting and packed with vitamin C
• Avocado – Fiber, potassium, and fats (the good kind of fats)
• Microgreens – Sneak these things in everywhere for high antioxidant, rich in enzymes (great for digestion), and they help to improve overall health.
• Spinach – This leafy green is packed with many vitamins and minerals some of my favorites are fiber, iron, and calcium.

This breakfast Buddha bowl is a great choice for breakfast, but also for other meals. I actually have been enjoying it for lunch, too. I have been on a no sugar “diet” since the 8th of January, so I am looking for more ways to pack on healthy choices into recipes so I don’t reach for the sugar. Having lost 5 pounds since I’ve started, I have been feeling good and quite proud of myself. Have you ever went cold turkey on sugar?

Having a protein-filled breakfast every morning is important. Here are more recipes to make for breakfast:

This Quick Fruit and Egg Breakfast Plate is a lovely spread of favorite fruits with eggs!

Combine fun new flavors in a bowl of Matcha Oatmeal with Kiwi!

How to make a Simple Breakfast Buddha Bowl

This Buddha Bowl can be enjoyed warm or cold and is packed with healthy fats, greens, protein and makes a nice and healthy meal sure to satisfy

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Course: Breakfast, Dinner, Lunch

Cuisine: American

Allergy: Dairy Free, Gluten Free, Nut Free, Vegetarian

Total Time: 35 minutes minutes

ServingsServings: 1

Calories: 726kcal

Author: Marina Rizhkov

Equipment

• ▢
  skillet
• ▢
  Spatula set
• ▢
  bowl
• ▢
  garlic press

Ingredients

• ▢ 2 Tbsp olive oil
• ▢ 12 oz cauliflower rice
• ▢ ½ tsp sea salt
• ▢ ½ cup baby spinach
• ▢ 1 clove garlic, minced
• ▢ 1 large egg
• ▢ 1 avocado, peeled, pitted, & sliced
• ▢ 1 Tbsp microgreens

Instructions

• Heat up a skillet on medium heat.
• Add in olive oil, cauliflower, and salt.
  2 Tbsp olive oil, 12 oz cauliflower rice, ½ tsp sea salt
• Sauté and stir occasionally until soft (about 5 minutes.) Take out onto a serving plate or bowl.
• In the same skillet, sauté spinach and garlic until the spinach wilts, then add to the bowl of cauliflower.
  ½ cup baby spinach, 1 clove garlic,
• Fry the egg with a pinch of salt.
  ½ tsp sea salt
• Arrange egg, avocado, (pinch of salt, if desired) and micro greens to cauliflower. Enjoy your beautiful delicious Buddha Bowl!
  1 large egg, 1 avocado,, 1 Tbsp microgreens

Notes

Easy make a small portion size by splitting into two and making an another egg.

Nutrition

Calories: 726kcal | Carbohydrates: 36g | Protein: 17g | Fat: 63g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 42g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1354mg | Potassium: 2151mg | Fiber: 21g | Sugar: 8g | Vitamin A: 1943IU | Vitamin C: 189mg | Calcium: 146mg | Iron: 4mg

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