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  • Dairy Free
  • Gluten Free
  • Nut Free
  • Vegetarian

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.


  • 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.
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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?

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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
Calories: 726kcal


  • Spatula set
  • bowl
  • garlic press


  • 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


  • 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


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


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
Tried this recipe?Mention @allweeat_com or tag #allweeat!

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