Breakfast Fajita Bowls
with chili-lime cauliflower

Name: Breakfast Fajita Bowls
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Onions, red and medium, sliced; 2 Bell peppers, any color, sliced; 1 Avocados, sliced; 10 Eggs; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp + 1 Tbsp Oil, cooking; for serving Salsa; 1 head Cauliflower, florets; 1 Tbsp Oil, cooking; 1 tsp Chili powder; 2 tsp Lime juice

Active: 35 Total: 35

Original GF Paleo Vegetarian

Flavorful onions and peppers give this breakfast-for-dinner all the flavor of traditional fajitas in a paleo-friendly bowl.
Smarts: We use one pan to cook the onions and peppers and then the eggs, but if you'd prefer to speed things along, use two pans and cook these elements at the same time.

Ingredients

Metric

Servings:

Breakfast Fajita Bowls:

Onions, red and medium - 1/2 , sliced
Bell peppers, any color - 2 , sliced
Avocados - 1 , sliced
Eggs - 10
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Oil, cooking - 1 Tbsp + 1 Tbsp
Salsa - for serving

Chili-Lime Cauliflower:

Cauliflower - 1 head , florets
Oil, cooking - 1 Tbsp
Chili powder - 1 tsp
Lime juice - 2 tsp

Prep

Onions / Bell peppers / Cauliflower - (If prepping right before cooking, get oven heating first.) Prep as directed. Store onions and bell peppers in one container. Store cauliflower separately. (Can be done up to 5 days ahead)
Avocados - Slice avocados.
Eggs - Whisk eggs with salt and pepper.

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Make

Heat oven to 425F / 218C degrees.
On a sheet pan, toss cauliflower with cooking oil (portion for cauliflower), chili powder, and some salt and pepper. Roast, flipping cauliflower halfway through cooking, until very tender, 20 to 25 minutes.
When cauliflower is nearly finished roasting, heat a large nonstick skillet with first portion of oil (for fajita bowls) over medium-high heat. Add onions and bell peppers. Season with some salt. Saute until vegetables are slightly tender but still have some crunch, 3 to 5 minutes. Set aside.
Wipe out the nonstick skillet and reduce heat to low-medium. Add second portion of oil (for fajita bowls). Pour whisked eggs over heated oil. Scramble eggs by letting them cook until just set on the bottom and then gently fold until cooked to your liking.
When cauliflower is done, squeeze lime juice over top.
Assemble bowls with a base of roasted cauliflower, bell peppers, and onions. Top them with scrambled eggs, salsa, and avocado slices. Enjoy!

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Breakfast Fajita Bowls with chili-lime cauliflower