Picante cauliflower breakfast bowl topped with a sumac-sprinkled egg, creamy avocado, roasted carrots and wilted spinach. Finish with quick marinated red onions and a creamy roasted-tomato-style sauce made from Whole30-compliant mayo and salsa. This bowl is hearty enough for lunch or dinner — don’t limit it to mornings.
Whole30 Breakfast Bowl with Spicy Cauliflower and Carrots
- Author: nocrumbsleft
- Prep Time: 5 min
- Cook Time: 30 min
- Total Time: 35 min
- Yield: 4 servings
Description
No matter the time of day, this bowl is flavorful, filling and satisfying. Roasted spicy cauliflower and carrots create a savory base, while wilted spinach, a fried egg with sumac, avocado and tangy marinated onions bring bright contrasts. A quick creamy salsa-mayo sauce ties it together for a delicious Whole30-friendly meal.
Ingredients
For the cauliflower and carrots:
- 1 head cauliflower, cut into florets
- 8 medium carrots, halved lengthwise
- 3 Tbsp extra virgin olive oil
- 1 Tbsp Pollo Picante seasoning (see below)
- 1½ tsp salt
- ¾ tsp black pepper
For the eggs and spinach:
- Eggs (one per serving or as desired)
- 1 Tbsp olive oil
- Sumac, optional, for sprinkling
- 2 handfuls spinach
For the sauce:
- ¼ cup Whole30-compliant mayonnaise
- ½ cup compliant salsa
For the bowl:
- Avocado slices
- Marinated red onions (prepared ahead or store-bought)
- Sliced green onions
Pollo Picante Seasoning:
- 2 Tbsp smoked paprika
- 1 Tbsp chili powder
- 1 Tbsp dried oregano
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 1 tsp red pepper flakes
Instructions
For the cauliflower and carrots
Preheat the oven to 425°F (220°C). In a large bowl, toss the cauliflower florets and carrot pieces with the olive oil, Pollo Picante seasoning, salt and pepper until evenly coated.
Spread on a parchment-lined baking sheet and roast 25–27 minutes, turning halfway through, until vegetables are tender and browned in spots.
For the eggs and spinach
Heat 1 Tbsp olive oil in a skillet over medium heat. Fry eggs to your preferred doneness. Remove eggs and sprinkle with sumac if using.
In the same pan, add the spinach and wilt for about 1 minute, just until tender.
For the sauce
Combine the mayonnaise and salsa in a small bowl and whisk until smooth. Adjust proportions to taste if you prefer thicker or thinner sauce.
Assemble the bowl
Divide the roasted cauliflower and carrots among bowls. Add a portion of wilted spinach, place a fried egg on top, then arrange avocado slices and marinated red onions alongside.
Finish with sliced green onions and a drizzle of the creamy salsa sauce. Serve immediately.
Make the Pollo Picante seasoning
Mix all seasoning ingredients together and store in an airtight container. Use 1 Tbsp per pound of vegetables, or to taste.