Energizing Indian Paleo Breakfast Bowl

Allergens

Tree nuts (cashews, almond butter)

Ingredients

• 1 cup cooked cauliflower rice (steamed) 1/2 cup diced zucchini 1/4 cup red bell pepper, sliced into thin strips 1/4 cup yellow bell pepper, sliced into thin strips 1/4 cup mango, diced 2 tbsp cashews, chopped 2 tbsp almond butter 1 tbsp coconut oil Salt and pepper to taste

Instructions

1. Heat the coconut oil in a pan over medium heat.
2. Add zucchini, red bell pepper, and yellow bell pepper, and cook until tender. Season with salt and pepper to taste.
3. In a separate bowl, mix almond butter with a little water to create a smooth sauce.
4. Toss cooked vegetables with the cauliflower rice, mango, and cashews in a large bowl.
5. Drizzle the almond butter sauce over the top, and gently mix until well combined.

Chef’s Insight

This dish is perfect for a quick and healthy breakfast that will keep you energized throughout the morning.

Notes

Feel free to customize this recipe with your favorite Paleo-friendly ingredients.