Wake up to this delicious keto low-carb breakfast bowl – a tasty pesto cauliflower rice topped with a fried egg, diced avocados, and fresh spinach.

I can’t think of a better way to start the day! Some mornings require a flavorful, savory breakfast to help us make it through the day. And on those mornings, make a big bowl of this pesto cauliflower rice.

It’s super simple to whip up with the help of a high-speed blender, tastes fantastic, and is also low-carb thanks to the cauliflower rice that is packed with fiber and will keep you full without raising your blood sugar.

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Topped with a sunny side up egg, avocado, and fresh spinach, this beautiful breakfast bowl is your fuel to conquer any day.

The classic recipe for making pesto uses pine nuts, but because pine nuts tend to be more expensive, this recipe uses walnuts. However, feel free to use the pine nuts if you prefer.

Tip: Use store-bought cauliflower rice for faster meal prep. If you’re in a rush and don’t fancy having to process cauliflower florets into rice, there’s an easy store-bought solution that will make this already simple recipe even easier. No need to stress over making your own cauliflower rice!

Felicia Lim

Keto Pesto Cauliflower Rice Bowl

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Total time:20 mins

Cook Time:10 mins 10 minutes

Prep Time: 10 mins 10 minutes

Serves:2

Nutrition facts:20 grams of protein15 grams of carbohydrates48 grams of fat554 calories

Keto Pesto Cauliflower Rice Bowl

Recipe by: Felicia Lim

Wake up to this delicious keto low-carb breakfast bowl - a tasty pesto cauliflower rice topped with a fried egg, diced avocados, and fresh spinach.

Tools

• High-speed blender
• Large pot
• Skillet

Ingredients

• 1 large head cauliflower, florets only (or 3 cups cauliflower rice)
• 2 cups basil leaves
• ¼ cup walnuts
• ¼ cup nutritional yeast
• 1 T minced garlic
• ¼ cup olive oil
• ½ cup water
• 1 teaspoon salt
• 2 eggs
• ½ cup spinach leaves
• ½ cup diced avocado
• Ground black pepper, for sprinkling

Instructions

• Process the cauliflower florets in a high-speed blender until you get a fine, rice-like texture. Set the riced cauliflower aside and rinse the blender.
• Place the basil leaves, walnuts, nutritional yeast, minced garlic, olive oil, water, and salt in the blender and blend well until you get a thick, smooth pesto.
• Combine the pesto and riced cauliflower in a large pot over medium heat and stir well, allowing it to cook for at least 8 to 10 minutes until the cauliflower is tender.
• As the cauliflower rice is cooking, fry two eggs sunny side up.
• Divide the pesto cauliflower rice evenly between two bowls, and top each bowl with a sunny side up egg, a handful of spinach leaves, and diced avocado. Sprinkle ground black pepper over the top and serve.

Looking for Paleo ingredients? Here are a few we’d recommend:
Raw walnuts (NOW Foods)
Nutritional yeast (Antyhony’s)
Olive oil (Sky Organics)
Black pepper (Frontier)

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