Try this Mexican Breakfast Bowl recipe by Chef Diane Henderiks

LOS ANGELES, Calif. (FOX 11) - Breakfast with a Mexican flair!

Chef Diane Henderiks joined us on Good Day LA to show us an easy bowl to create in the morning -- and discussed her new seed to table subscription service called "Dig In."

Mexican Breakfast Bowl recipe:

-For cauliflower hash:
1 teaspoon olive oil
1 cup cauliflower rice
1/4 cup minced sweet onion
Sprinkle of garlic powder
1/4 teaspoon cumin
1/2 teaspoon chili powder
2 tablespoons vegetable or chicken broth

-For the dressing:
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon extra virgin olive oil
Pinch of salt
Pinch of Dig In Fiery Spice
1/2 cup of your favorite cooked beans (I like a combo of black and pinto)
1/2 cup sliced grape tomatoes
1/2 avocado; diced
1/4 cup coarsely chopped baby spinach
1 poached egg

-Garnish
Crumbled corn tortillas
Chopped green onions

1. Make the cauliflower hash: Heat oil over medium heat. Add remaining ingredients and saute for a couple of minutes until cauliflower and onions are soft.
2. Make the dressing: Whisk all ingredients for dressing together. Set aside.
3. Assemble the bowl: Place cauliflower hash in the bottom of a serving bowl. Arrange beans, tomatoes, avocado and spinach on top of the hash leaving room in the middle for the egg. Gently place poached egg in center.
4. Drizzle dressing on top and garnish with crumbled tortilla chips and green onion.
5. Enjoy!
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