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Kale Cauliflower Power Breakfast Bowl

Packed with high nutrients ingredients and a hint of spice, this kale cauliflower bowl is perfect for breakfast, lunch or dinner . It’s gluten free and will keep you extra satisfied from the protein and fiber!

This post was sponsored by Nature’s Greens but all opinions are my own! 

To be honest, in this day of meal prepping, I am not a meal prepper! My strategy to make sure I have veggies, grains and proteins on hand throughout the week revolves more around making a larger batch of one thing that can last for let’s say two meals or ingredients that I can use interchangeably throughout the week. I often hear from my clients and followers that eating the same salad over and over again is boring, which is why meal prepping does not work for them. I challenge them with the idea of a prepping a couple things that they like and then as the days go on get creative with those ingredients rather than using them for the same meal three or four times.



The ingredients in this kale cauliflower bowl are perfect for that. It’s hearty, savory and packed with different flavors and textures to help keep you satisfied until your next meal. If you’re New Year’s resolution was to eat more veggies, I challenge you to try this bowl for breakfast once or twice a week. Making the ingredients ahead of time (i.e. the quinoa, cauliflower and even the kale) and top it with a fresh egg it makes it just as quick as grabbing cereal or toast in the morning but way more nutritious.

For me, a filling breakfast really sets my whole day up for success eating wise. If I don’t have something with protein, fiber and good carbohydrates, I find myself hungrier throughout the day which leads to eating way more than I normally would at night. I totally understand that not everyone is a breakfast eater, but if you do find yourself especially famished and or hangry, overdoing it at lunch and dinner, etc, start with something small that contains protein, fiber and is low in sugar for breakfast. Start to see how you feel on days you have breakfast and go from there.

Eating breakfast is not an issue for me but eating greens in the morning definitely is!  This kale cauliflower breakfast bowl is helping me to reap the nutritional benefits of kale. Did you kale is one of the few vegetables that contains protein too? That’s just one of the many benefits this leafy green can contribute to your diet.


With Nature’s Greens kale greens they’ve already done the hard work for you. Their greens are triple washed, and ready to cook and serve. Having a bag in your fridge makes it so convenient to simply add a handful to whatever you are having. Leftovers from dinner last night? Liven them up by putting them on a bed of kale greens! Trust me, it even works for pizza!

If you’re on a kale kick be sure to check out these other kale recipes on my site: kale butternut squash pizza, kale sausage egg muffins, blackberry kale farro salad, and kale pesto!

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Kale Cauliflower Power Breakfast Bowl

Kale Cauliflower Power Breakfast Bowl

  • Author: Maggie Michaczyk, RDN
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings

Description

Wake up with the goodness of veggies and protein in this power breakfast bowl! Spicy cauliflower complements crunchy and nutrient dense kale for a delicious and filling meal anytime of day. 


Ingredients

 

  • 2 cups Nature’s Greens Kale Greens

  • 2 cups, quinoa, cooked

  • 1 head cauliflower, cut into 1-inch pieces*

  • 2 tbsp. olive oil

  • 1 tbsp. garlic powder

  • Salt and pepper to taste

  • ¼ cup pumpkin seeds

  • ¼ cup Frank’s Red Hot Sauce

  • ¼ cup brown rice flour

  • 1 tbsp. water

  • 2 eggs your favorite way for topping the bowls


Instructions

  1. Preheat the oven to 415 degrees F.

  2. In a small bowl remove any remaining stems from kale and add olive oil.

  3. Massage oil into the kale with your hands. Then add the garlic powder and salt and pepper. Massage one more time and add to a small pan and saute for 2-3 minutes. Set aside.

  4. Wash and cut the cauliflower into 1 inch pieces (it’s ok if some a little bigger and some are a little smaller).

  5. In small bowl combine the hot sauce, brown rice flour and water. Mix together and pour on top of cauliflower. Mixing until all the pieces are lightly coated.

  6. Bake in the oven for 18 minutes.

  7. While cauliflower is roasting, cook quinoa according to package instructions.  

To assemble the bowls:

  1. Add about 1 cup of quinoa to the bottom of your bowl top with 1 cup of ½-1 cup of kale, ½ cup buffalo cauliflower and a sprinkle of pumpkin seeds.

  2. Cook an egg your favorite way. I suggest either hard-boiled, soft-boiled or fried for this bowl!

  3. Place the egg on top and add a pinch more of salt and pepper if desired.

 


Notes

*you will have leftover cauliflower from this recipe. I strongly encourage you to add it to something else you are eating the next day!

XOXO

MAGGIE

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"Maggie did a great job of listening to my needs and offering practical, cost-effective, and sustainable solutions."

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2016-05-03T18:24:44+00:00

Carly

"Maggie did a great job of listening to my needs and offering practical, cost-effective, and sustainable solutions."
5
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