I’ve got a delicious make-ahead breakfast for you: a paleo breakfast buddha bowl. These bowls are gluten-free, dairy-free and Whole30-compliant. They’re family-friendly and highly customizable to suit your tastes.
This recipe was developed in partnership with Vital Proteins.
Buddha bowls have become very popular for a reason. Traditionally they’re vegetarian and served cold, composed of a variety of small, colorful components. I’ve adapted the format slightly for a protein-packed breakfast bowl you can enjoy hot or cold.
- You can eat this bowl chilled or warm—both work great.
- My version includes animal protein, but you can easily swap in plant-based proteins for a vegetarian option.
- The creamy chipotle-style dressing is the highlight—don’t skip it.
Why buddha bowls are so appealing
Buddha bowls are visually pleasing and satisfying because they combine textures and flavors: roasted vegetables, fresh greens, crunchy elements and a rich sauce. They’re ideal for meal prep—cook components ahead of time and assemble bowls during the week so breakfast is fast and varied.
While I included a soft-boiled egg in the photos, it’s optional. It adds creaminess and extra protein, but the recipe stands on its own without it. If you want more protein without eggs, stirring collagen peptides into the sauce is an easy way to boost protein without altering flavor or texture.
If you follow Whole30, check ingredient labels on store-bought breakfast sausage or bacon—many contain added sugar. Choose sugar-free options to stay compliant.
The dressing brings everything together and doubles as a versatile dip for other meals or snacks. Once you make a batch, you’ll find many uses for it.
Meal-prep tip: double the ingredients and store components in the refrigerator. Mix and match elements across bowls during the week so you’re not eating the same thing every morning.
Enjoy the creamy chipotle dressing and the flexibility of these paleo breakfast buddha bowls. I hope you love them as much as I do!
This post is sponsored by Vital Proteins. Sponsorship allows me to continue creating recipes and content. Opinions are my own.
Paleo Breakfast Buddha Bowl
Monica Stevens Le
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Ingredients
Sauce
- 1 cup raw cashews, soaked (see notes)
- 1 tablespoon nutritional yeast
- 1 ½ tablespoons lime juice
- ¼ cup bone broth or chicken broth
- ¼–½ cup filtered water (adjust for consistency)
- 1 tablespoon coconut oil
- 1 ½ teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 2 scoops collagen peptides (optional)
Bowls
- 3 medium sweet potatoes, diced and roasted
- 2 pounds cauliflower, riced
- 2 tablespoons avocado oil
- Salt and pepper, to taste
- 1 pound mixed greens
- 1 cup English cucumber, diced
- ½ cup radishes, sliced
- 2 avocados, sliced
- 2 eggs, soft boiled and halved (optional)
- 1 pound breakfast sausage or bacon (choose sugar-free for Whole30)
Instructions
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Make the sauce first since the cashews need time to soak.
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Soak cashews in boiling water for 2 hours. Drain, rinse with cold water and let drain thoroughly.
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Add soaked cashews and the remaining sauce ingredients to a high-speed blender. Blend until smooth and creamy, scraping down the sides as needed. Add filtered water a tablespoon at a time until the sauce is pourable. Set aside.
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While sweet potatoes roast, prepare the rest: heat avocado oil in a large skillet, then add riced cauliflower and sauté over medium heat until cooked through (about 5–10 minutes, depending on fresh or frozen). Season with salt and pepper and set aside.
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Assemble bowls using a base of cauliflower rice and mixed greens. Add roasted sweet potatoes, cucumber, radishes, avocado, sausage or bacon, and eggs if using. Drizzle generously with the creamy chipotle dressing, season to taste, and enjoy.
Notes
- Soak cashews in boiling water for 2 hours, then drain and rinse thoroughly.
- You can use pre-riced cauliflower from the grocery store to save time.
Nutrition
Carbohydrates: 72 g
Protein: 39 g
Fat: 73 g
Saturated Fat: 19 g
Cholesterol: 163 mg
Sodium: 979 mg
Potassium: 2589 mg
Fiber: 19 g
Sugar: 15 g
Calcium: 170 mg
Let us know how it was!