February 14, 2018

Bibimbap Breakfast Bowl Recipe

Game. Changer. If you’re looking for something savory for breakfast instead of smoothies or yogurt, this grain-free bibimbap-style bowl will help switch up your sweet morning routine.

One of the fun things about this recipe is that it’s perfect for lunch and dinner, too!

This recipe (& many others!) can be found in Thin From Within.

Breakfast Bowl

Bibimbap Breakfast Bowl Recipe
Serves 1


  • Coconut oil, for frying
  • 1½ cups cauliflower rice
  • 2 cups greens, such as kale, baby kale, spinach, arugula
  • 1 teaspoon toasted sesame oil, plus more for serving if desired
  • 1 large egg
  • ½ cup shredded carrots
  • ½ cup bean sprouts
  • Easy Kimchi (page 147) or Pretty-in-Pink Fermented Radishes (page 144)
  • Sliced scallions


  1. In a medium skillet, melt 1 tablespoon coconut oil over medium heat. Add the cauliflower rice and cook until warmed through, 3 to 5 minutes, then transfer it to your bowl.
  2. Add the greens to the skillet and cook until wilted, 2 to 4 minutes. Drizzle the greens with the toasted sesame oil and place in your bowl.
  3. If necessary, melt a bit more coconut oil in the skillet, then crack in the egg and cook to your desired doneness.
  4. Add the carrots and bean sprouts to your bowl. Top with the egg, and garnish with kimchi or fermented radishes, scallions, and more sesame oil, if desired.

Note: You can swap out the cauliflower rice for any grain that works for you (white rice, brown rice, quinoa, and more!)

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