Paleo Breakfast Burrito Bowls
Prep time: 
Cook time: 
Total time: 
Serves: 2
gluten-free, grain-free, paleo, dairy-free, nut-free
  • 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
Other options:
  • cooked black beans
  • refried beans
  • roasted sweet, white potatoes or has browns
  • shredded cheese
  • pickled jalapeƱos
  • roasted corn
  • tortilla strips
  • guacamole
  • sour cream
  1. 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.
  2. 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.
  3. Cook your eggs to your liking. Scrambled, fried, poached, soft boiled, etc.
  4. 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.
Recipe by Tasty Yummies at