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Loaded Breakfast Taco Bowls


Start your day with a burst of flavor and energy with our Loaded Breakfast Taco Bowls. Packed with savory ingredients and a hint of spice, this recipe will make your morning memorable. Whether you enjoy it for breakfast or brunch, these taco bowls are a delightful way to kickstart your day.



Cauli Rice
▪ 1 Tbsp ghee or avocado oil
▪ 12 oz cauliflower rice
▪ 1 jalapeno pepper minced
▪ Sea salt and pepper
▪ Juice of one lime

▪ 1 Tbsp ghee or avocado oil
▪ 1 lb ground beef
▪ Sea salt to taste
▪ 2 tsp taco seasoning I used

Primal Palate
▪ 1 tsp onion powder
▪ 1-2 Tbsp water or broth

▪ 1 Tbsp ghee or avocado oil
▪ 6 large eggs whisked with 2 tsp
water or dairy-free milk
▪ Sea salt and pepper to taste

Additional toppings
▪ 1 cup cherry tomatoes halved
▪ Fresh salsa (pico de gallo or
preferred salsa)
▪ 1 avocado sliced
▪ Lime juice to taste
▪ Minced cilantro for garnish


Cauliflower Rice
1. Heat a large skillet over medium heat and add the ghee or oil. Add the riced cauliflower and stir to coat. Cover skillet and cook for about 2-3 minutes to steam.
2. Uncover and stir, then add the jalapeño pepper, salt and pepper, and lime juice. Cook and stir another minute or two uncovered until you have desired texture, then remove from heat.

1. Meanwhile in a separate skillet (or the same one after cooking the cauli rice at 1 tbsp ghee or oil over medium high heat.
2. Crumble the beef into the skillet and break up lumps with a wooden spoon or spatula. Add the salt and all seasonings and cook, stirring occasionally until browned. Do not drain the fat. Lower heat to medium-low and add the water or broth, stir to combine, and cook just long enough to heat through, then remove from heat.

1. Heat a separate skillet over medium heat and whisk the eggs well with the water or milk, and salt and pepper. Add the ghee or oil to the skillet and wait for it to heat, then pour the egg mixture in. Cook over medium heat, stirring to scramble, until halfway done, then lower the heat to low or med-low. Finish scrambling the eggs over the lower heat setting until cooked to preference.

Assemble the bowls
1. Layer the cauliflower rice with the beef, eggs, cherry tomatoes, pico de Gallo, and avocado before serving. Garnish with cilantro and extra lime juice if desired. Enjoy!

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