Low Sodium Whole30 Salsa Verde Cauliflower Rice Breakfast Bowl

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Whole30 Salsa Verde Cauliflower Rice Breakfast Bowl

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Ingredients

4 servings

For the salsa verde

1 lb tomatillos (about 8 medium), husked and rinsed
Giant Eagle Tomatillo Salsa Verde, Medium, Limited Edition
See all
2 jalapeños, stems removed
3 garlic cloves, unpeeled
½ cup fresh cilantro leaves and tender stems
2 tbsp fresh lime juice (about 1 lime)
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the turkey

1 tbsp olive oil
1 lb ground turkey
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the cauliflower rice

1 medium head cauliflower (about 2 lbs), cut into florets
2 tbsp olive oil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the eggs

1 tbsp olive oil
8 large eggs
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 ripe avocado, sliced
fresh cilantro leaves, for garnish (optional)
lime wedges, for serving (optional)

Instructions

1
Char the salsa verde base: place the tomatillos, jalapeños, and unpeeled garlic cloves in a dry 12-inch skillet over medium-high heat. Cook, turning occasionally, until the tomatillos are softened and blistered in spots and the jalapeños are charred on most sides, about 8–10 minutes. Remove from heat and let cool for 5 minutes. Peel the garlic cloves.
2
Transfer the charred tomatillos, jalapeños, and peeled garlic to a blender or food processor. Add the cilantro, lime juice, and ½ tsp salt. Blend until smooth but with a little texture remaining. Taste and adjust salt. Set aside.

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