Breakfast Burrito Bowls

Servings

15 mins

Prep Time

30 mins

Total Time

Gluten Free

Amount / Quantity	Ingredients
	Cauliflower Rice:
1 tablespoon	Coconut oil or avocado oil
12 oz.	Cauliflower rice – fresh or frozen
1 tablespoon	Jalapeno pepper, minced (optional)
2 teaspoons	Fresh lime juice
1/2 teaspoon	Onion powder
1/2 teaspoon	Garlic powder
A dash	Chipotle powder
	Salt and pepper, to taste
	Sausage, Peppers and Onions:
1 (7 oz.) package	No Antibiotics Ever All Natural Golden Brown Chicken Sausage, thawed and sliced
1 tablespoon	Coconut oil or avocado oil
1	Large bell pepper, diced
1	Medium onion, diced
	Salt and pepper, to taste
	Additional Toppings:
4	Eggs, cooked to preference
	Avocado, sliced
	Fresh cilantro, minced
	Lime juice and salt, to taste

Heat a large skillet over medium heat and add oil. Add the riced cauliflower; stir to coat. Cook, stirring occasionally for 1-2 minutes to soften.
Add jalapeño pepper, lime juice and seasonings. Cook another minute or until you have desired texture; remove from heat.
Meanwhile, heat a separate skillet over medium-high heat and add oil. Add sausage and heat 2-3 minutes, stirring, until golden brown. Add peppers and onions and continue to cook until soft, about 3 more minutes. Season with salt and pepper to taste.
Divide the cauliflower rice among 4 bowls and top with the sausage mixture. Top with eggs, sliced avocado, cilantro, and a squeeze of lime. Serve right away and enjoy!