Over the years, breakfast has slowly become one of my favorite meals. It’s amazing to me there was ever a time I skipped this glorious and powerful meal. I can truly see (and feel), just how important a meal it is and how it sets the tone for the rest of my day. With a solid “log”(as we call it around here) to build a long lasting fire with for the day, I find a breakfast loaded with lots of veggies, and quality fats and proteins to be the best hope for a successful and productive day. These Paleo Breakfast Burrito Bowls are possibly one of my most favorite ways to start my day in a major ass-kicking way!
This is another un-recipe recipe, of sorts. I call it that, because while there are certainly ingredients and instructions, this is truly just a guide, the options and variations are endless. I am super into these types of recipes lately. I find this is the kind of cooking that has always inspired me to get into the kitchen and create, with direction but open-ended options, I feel free to make choices that speak to my personal (and hubby’s) tastes, without rigid rules or fear of screwing it up.
Make these bowls your own. You literally can’t go wrong with whatever toppings sound best to you. I make these breakfast burrito bowls in a paleo manner, with cauliflower rice, sans cheese and beans. When I make for hubby, he likes the addition of shredded cheese and some black beans. Sometimes he likes crunched up tortilla chips for a little crisp. To be perfectly honest, this is one of the very few ways I can convince him to consume veggies at breakfast, so I just roll with it.
This time around I made these bowls some slow cooked scrambled eggs, but these bowls are also amazing with fried, poached or soft boiled eggs, too. However you like your eggs, they’ll fit perfectly on here. The bonus, if you have taco night at your house, these Paleo Breakfast Burrito Bowls are an incredible way to use up the leftovers. Swap in taco meat (or even carnitas or barbacoa even) for the chorizo, for vegetarian swap in leftover black, refried or pinto beans. For the salsa, go with your favorite, pico de gallo, salsa verde, something a little fruity or just whatever you’ve got. Guys you literally kinda can’t screw these up.
- 2 cups cooked cauliflower rice (or other grain or grain-alternative of your choice)
- 2 teaspoons olive oil or ghee, divided
- 1 large bunch kale, stems removed (or spinach, chard. romaine or other leafy green), cut into strips
- ½ lb fresh ground chorizo sausage (we buy pasture-raised poultry chorizo from our local farmer)
- 4 pasture-raised eggs
- sea salt and black pepper, to taste
- 1 avocado, sliced or diced
- pico de gallo, salsa, salsa verde or fresh tomatoes
- sweet or spicy peppers, cut into rings
- hot sauce, of your choice
- fresh cilantro
- green onions, thinly sliced
- cooked black beans
- refried beans
- roasted sweet, white potatoes or has browns
- shredded cheese
- pickled jalapeños
- roasted corn
- tortilla strips
- sour cream
- In medium skillet, heat one teaspoon oil or ghee and just barely cook the greens, until wilted. Season with sea salt and black pepper. If using lettuce, leave uncooked. Set aside.
- In the same pan, heat the remaining 1 teaspoon of oil or ghee and cook chorizo, breaking into small pieces with a wooden spoon, until browned and cooked through, about 5-7 minutes.
- Cook your eggs to your liking. Scrambled, fried, poached, soft boiled, etc.
- Assemble the bowls. In two bowls make a bed of greens, top each with half the cauliflower rice, chorizo, eggs, avocado. Add a generous scoop of pico de gallo (or salsa) to each bowl. Garnish with fresh cilantro and green onions and any other toppings of your choice. Enjoy.