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!
1poundbreakfast sausage or baconsugar 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!