Savory Veggie Breakfast Bowls with Herb Olive Oil Drizzle {Paleo-friendly}
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 (depending on the size)
gluten-free, grain-free, paleo, dairy-free option, vegetarian, nut-free
  • 4 cups sautéed kale or other greens of your choice
  • 2 bunches of small tomatoes on the vine (regular tomatoes will also work)
  • 1 tablespoon Terra Delyssa Extra Virgin Olive Oil
  • sea salt and black pepper, to taste
  • ½ cup cooked cauliflower rice (or other grain or grain alternative of your choice)
  • 1 avocado, thinly sliced or diced
  • ¼ - ½ cup sheep's milk feta cheese, crumbled (or other cheese of your choice)
  • 2-4 pasture-raised eggs, fried, scrambled, soft boiled - whatever your preference
  • microgreens, for topping

  • Herb Olive Oil Drizzle
  • 1 clove garlic, finely minced
  • ¼ cup fresh parsley, finely chopped
  • 3 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
  • 1 tablespoon fresh lemon juice
  • sea salt and black pepper, to taste
  1. Preheat the oven to 400ºF. Place the tomatoes on the vine on a greased rimmed baking sheet and drizzle with olive oil, season with salt and pepper. Roast for about 10-15 minutes or until the tomatoes start to collapse, slightly.
  2. In a medium bowl, mix together all of the herb oil ingredients, until well combined. Set aside.
  3. To assemble, link each of the bowls with a bed of your greens. Top with your cauli-rice, the roasted tomatoes, feta cheese, avocado and any other toppings you are using. Finish by topping with your fried egg or any other protein you choose.Top with micro greens.
  4. Drizzle with the Herb Olive Oil. Serve and enjoy.
See below for tons of varying options to make this recipe your own
Recipe by Tasty Yummies at