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Nourishing Breakfast Bowl (Paleo, Whole30, AIP)

Author: Michele
Servings: 2 people
This breakfast recipe is Paleo, Whole30, and AIP compliant and a great alternative to eggs in the morning. Full of nourishing fats, protein, and veggies – it will keep you full until lunch!
MEAL PREP: You can make the sausage and slice the veggies during a meal prep session, but I'd cook the mushrooms and kale to order.
5 from 2 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins


  • 1 tbsp Coconut Oil, Avocado Oil or other fat
  • 8 oz pre-sliced Baby Bella or Crimini Mushrooms
  • 2 cloves Garlic (minced)
  • 1 tsp Fresh Thyme (or 1/4 dried)
  • 1/2 lb ground Chicken or Pork
  • 1/2 tsp Primal Palate Breakfast Blend (OR a pinch each of: Sea Salt, Garlic Powder, Onion Powder, dried Oregano, Cinnamon, Turmeric, and Sage)
  • 1/2 bunch Kale (diced)
  • 4 Radishes (sliced)
  • 1 Avocado (sliced)


  • Melt 1 tbs of the coconut oil in a large saucepan or stockpot over medium heat. Add the mushrooms, garlic, and thyme and saute until the mushrooms have released most of their liquid, about 10 minutes.
  • Meanwhile, heat another pan, over medium heat, add the ground chicken or pork and brown. Once browned, add the spice blend and mix thoroughly).
  • Once the mushrooms are done, remove from the pan (don't wash) and then add the kale over medium heat. Stir for a few minutes until wilted.
  • Assemble the bowls by adding dividing the sausage mixture, kale, and mushrooms evenly between the portions. Add the sliced avocado and radishes and serve.
Course: Breakfast
Cuisine: American
Diet Gluten Free
Keyword: AIP, Autoimmune Paleo, bowl, easy, full meal, Paleo, Whole30
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !