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Gluten-Free Thiéboudienne Breakfast Bowl

A breakfast-friendly twist on Senegal's national dish, Thiéboudienne, using cauliflower rice instead of traditional rice to keep it gluten-free and light. This version emphasizes vegetables and fish for a nutritious start to the day.

55m4 servings
Contains fishWHEAT-free
380 cal|35g protein|25g carbs|15g fat|10g fiber

Ingredients

  • 4 cups Cauliflower Rice
  • about 680 g Fish Fillets (Cod or Tilapia)
  • 2 medium Carrots
  • 1 medium Eggplant
  • 1 cup Okra
  • about 170 g Tomato Paste
  • 1 large Onion
  • 4 cloves Garlic
  • 0.5 Scotch Bonnet Pepper
  • 2 cups Vegetable Broth
  • 2 tablespoons Palm Oil
  • 2 tablespoons Lime Juice
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Sauté diced onion and minced garlic in palm oil until softened.
  2. 2Add tomato paste and chopped scotch bonnet pepper. Cook for 5 minutes.
  3. 3Stir in vegetable broth, salt, and pepper. Bring to a simmer.
  4. 4Add fish fillets, carrots, eggplant, and okra to the pot. Cook until fish is cooked through and vegetables are tender, about 15-20 minutes.
  5. 5Stir in cauliflower rice during the last 5 minutes of cooking.
  6. 6Stir in lime juice. Serve hot.

Substitutions

Rice → Cauliflower Rice(avoids Gluten)

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