- Gluten-free
- High-protein
- Lower-carbohydrate
Ingredients
Serves: 2
- 2 corn on the cob
- 200g vine cherry tomatoes
- 200g cauliflower rice
- 2 tsp butter
- 200g cavolo nero, roughly chopped
- 100g chorizo, finely sliced
- ½ avocado, finely sliced
- 2 fried eggs (optional)
- 1 small handful fresh coriander leaves, torn
- ⅛ , ¼ tsp chipotle spice mix or smoked paprika
- 50ml plain natural or Greek yoghurt
- ½ lime, juiced
Method
Step 1
Preheat the oven to grill.
Step 2
Add the corn and tomatoes still on the vine to a non-stick baking tray. Drizzle with oil and season lightly with salt and pepper. Grill for 15-20mins, or until the corn and tomatoes are just starting to blacken. Alternatively, grill the tomatoes in the oven and place the corn cobs directly onto a gas hob flame, turning often.
Step 3
Set the corn aside to cool slightly before cutting the kernels off to add to the breakfast bowls.
Step 4
Add the butter to a non-stick frying pan followed by the cauliflower rice. Continue to stir and cook until some of the cauliflower rice goes translucent. Divide cooked cauliflower rice between two serving bowls.
Step 5
Using the same pan (no need to clean off), fry the cavolo nero for 5mins, or until just wilted. Remove from pan and divide between the two serving bowls.
Step 6
Add the sliced chorizo to the pan and fry for 8mins, or until just starting to crisp on the edges, add to serving bowls.
Step 7
Blend the coriander, yoghurt, chipotle, lime, salt and pepper to make the dressing.
Step 8
Finish the bowls by adding the corn, tomatoes, avocado slices, and fried egg (if using), and drizzle the dressing all over.
Step 9
Second Nature special tip You can make your own cauliflower rice in a food processor or cheese grater!
