I've got a delicious, make ahead breakfast recipe for you, and it's a paleo breakfast buddha bowl. These buddha bowls are gluten free, dairy free and whole30 compliant, too! The whole family will love them, and you can customize them as you'd like!
Just wanted to let you know this buddha bowl recipe is sponsored by the folks at Vital Proteins!
Let's take a second to just ogle over these buddha bowls, shall we? Have you heard of buddha bowls? They are all the freaking rage lately... but what are they?
Traditionally, buddha bowls are vegetarian & they are served cold. They are made up of a bunch of little dishes, served cold.
I'm not someone who likes to stick to the norm though, so here's what's happening:
- You can absolutely eat this recipe cold, but you don't have to!
- Mine is loaded up with animal protein, but if you're vegetarian, simply do some swap-outs
- The creamy chipotle dressing/sauce is a shining star... don't skip over it
There's a reason that buddha bowls are just so darn trendy and beautiful though.
More like this:
Whole30 Beef & Bacon Breakfast Bowl
Now, I'm not telling you what to do or anything, but that dressing is what really brings everything in the breakfast bowl together.
I've seen vegetarian buddha bowls all over the place, and I've been wanting to make my own rendition of one for quite some time now. I also decided I wanted my breakfast buddha bowl full of protein without needing to incorporate an egg.
That soft boiled egg you see in the photos is simply optional. It adds even more creaminess and some extra protein, but it is not necessary to complete the recipe.
You can get as creative as you'd like with your proteins, by the way. If you're on a Whole30, I highly recommend taking a close look at the ingredients on your breakfast sausage/bacon if they are store bought.
They like to sneak sugar in there.
Just in case you're leaving out the egg or need even more of a protein boost in the morning (who doesn't?), I decided to stir in some collagen peptides into the dressing.
What's so darn cool about that is: you can't taste it at all. It doesn't change the composition or texture of the sauce either.
Win, win!
I love this buddha bowl recipe so much because it's so easy to double up on the ingredients, store them away in the refrigerator, and build slightly different bowls throughout the week.
That way, I don't get bored. And I'm not eating eggs for breakfast every single morning! 🙂
Well, there you have it. A paleo breakfast buddha bowl recipe that you are going to want to keep coming back to!
If you're anything like me, making breakfast can seem a bit daunting most mornings. But it really doesn't have to.
Just wait until you get your hands on the creamy, chipotle dressing! Not only is it fabulous drizzled heavily all over these buddha bowls, but it makes for a fabulous go-to dip to pair with almost anything.
I'm so excited for you to try these, and I obviously can't wait to hear what you think!!
This post is sponsored by the lovely folks at Vital Proteins. Thank you for allowing me to continue creating such incredible content by supporting relationships with incredible brands and companies that The Movement Menu enjoys working with! Opinions will always remain 100% my own!
Paleo Breakfast Buddha Bowl
Ingredients
Sauce
- 1 cup raw cashews soaked (see notes!)
- 1 tablespoon nutritional yeast
- 1 ½ tablespoons lime juice
- ¼ cup bone broth- Find Here! or chicken broth
- ¼ - ½ cup filtered water see instructions
- 1 tablespoon coconut oil
- 1 ½ teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 2 scoops collagen peptides
Bowls
- 3 medium sweet potatoes diced & roasted
- 2 pounds cauliflower riced (see notes!)
- 2 tablespoons avocado oil
- salt and pepper to taste
- 1 pound mixed greens
- 1 cup English cucumber diced
- ½ cup radishes sliced
- 2 avocados sliced
- 2 eggs soft boiled & cut in half
- 1 pound breakfast sausage or bacon sugar free for Whole30 compliance
Instructions
- *Make the sauce first, as the cashews need time to be prepared!*
- Soak cashews in boiling water for 2 hours. Drain and rinse well with cold water. Let drain thoroughly.
- Add cashews and the rest of the ingredients to a high speed blender. Blend on high speed until it looks smooth and creamy. Depending on what type of blender you have, you may need to scrape down the sides a few times. Add filtered water (1 tablespoon at a time) until it reaches a pourable consistency! Set aside.
- While your sweet potatoes are roasting, prepare the rest of the ingredients. In a large frying pan, heat up avocado oil. After 1 minute, add in riced cauliflower. Saute over medium heat until cooked through, roughly 5-10 minutes (depends if you used fresh or frozen!) Season with salt & pepper and set aside.
- It's time to create your bowls. You will want to do a mixture of cauliflower rice and mixed greens as the base. Add in the rest of the ingredients on top and top off with creamy chipotle dressing. Add more salt and pepper to your taste preference and enjoy!
Notes
- Soak cashews in boiling water for 2 hours. Drain and rinse well with cold water. Let drain thoroughly.
- You can buy already riced cauliflower at the grocery store instead of having to do it yourself!
Christy says
Wonderful recipe! Would you be okay if I share your link with patients at our chiropractic office?
Oh my gosh yes of course, please!
Amanda says
Do you serve this cold or do you reheat some of the ingredients after storing in the fridge?
Honestly, it's up to you. My husband eats them cold... I reheat the sausage/bacon and potatoes!
Chelsea @ DoYouEvenPaleo says
I can't think of a better way to start the day!