No matter what time of the day it is, this bowl is absolutely delicious!
For the cauliflower and carrots:
- 1 head of cauliflower, cut into florets
- 8 medium carrots, cut in ½ and then ½ lengthwise
- 3 Tbsp Extra Virgin Olive oil
- 1 Tbsp pollo picante seasoning (recipe below)
- 1 ½ tsp salt
- ¾ tsp pepper
For the eggs and spinach:
- 1 Tbsp olive oil
- Sumac (if desired)
- 2 handfuls of spinach
For the sauce:
- ¼ cup Whole30 compliant mayo
- ½ cup salsa (store bought compliant salsa)
For the bowl:
- Avocado slices
- Marinated Red Onions MAGIC ELIXIRS
- Sliced green onions
For the Pollo Picante Seasoning:
- 2 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tbsp oregano
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 1 tsp red pepper flakes
Heat oven to 425°F. In a large bowl, toss the cauliflower and carrots with olive oil, seasoning, salt and pepper.
Roast on parchment lined baking sheet, for 25-27 minutes, turning the pieces halfway through the cooking time.
Heat 1 Tbsp olive oil — fry egg(s) until it’s done how you like it. Remove, set aside and sprinkle with sumac.
In the same pan, place the spinach and wilt for about 1 minute.
Mix mayonnaise and ½ cup salsa until well combined.
Layer the spicy cauliflower and carrots and wilted spinach in a bowl. Top with fried egg, avocado slices and Marinated Red Onions. Top with green onions and sauce.
Mix all ingredients together until well combined.