Breakfast
Freeflourish
Gluten-Free Pumpkin and Sage Breakfast Bowl
By Freeflourish Editorial TeamPublished Apr 13, 2026 | Updated Jul 6, 2026
American-inspired
25 mins
glutenfreedairyfreegrainfreefamilyfriendlyeasy30minutesorlessbreakfastlowcarb
Gluten-Free Pumpkin and Sage Breakfast Bowl with measured ingredients, 25-minute timing, 2-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
Prep
10 min
Cook
15 min
Total
25 min
Servings
2
Difficulty
easy
Cuisine
American-inspired
Ingredients
Servings
2
- 1 small sugar pumpkin (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon sea salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 8 large fresh sage leaves, roughly chopped
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 large eggs (or paleo egg substitute), optional for topping
- 2 cups baby spinach
- 1/2 cup cooked cauliflower rice
- 1 tablespoon unsweetened coconut cream (optional, for creaminess)
- 1 teaspoon lemon juice
- Fresh sage sprigs for garnish
Instructions
-
Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
-
In a large bowl, toss the pumpkin cubes with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the chopped sage leaves until evenly coated.
-
Spread the pumpkin cubes in a single layer on the prepared baking sheet. Roast for 15 minutes, tossing once halfway through, until tender and lightly caramelized.
-
While the pumpkin roasts, heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
-
Add the minced garlic and remaining sage leaves to the skillet. Cook for another 1-2 minutes until fragrant.
-
Stir in the baby spinach and cook until wilted, about 1-2 minutes. Then add the cooked cauliflower rice and sauté for an additional 2 minutes until heated through. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
-
If using eggs, cook them to your preference (fried, poached, or scrambled) in a separate non-stick pan over medium heat.
-
To assemble, divide the spinach and cauliflower rice base between two bowls. Top each bowl with the roasted pumpkin cubes and a cooked egg if desired.
-
Drizzle each bowl with a teaspoon of coconut cream, a few drops of lemon juice, and garnish with fresh sage sprigs.
-
Serve warm for a comforting, wholesome, and nutrient-rich paleo breakfast.
Storage and Reheating
Store roasted pumpkin and the spinach cauliflower rice base in separate airtight containers for up to 3 days. Reheat gently in a skillet, then add a freshly cooked egg and lemon just before serving.
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