Name: Veggie and Egg Cauliflower Rice Bowls
Total time: PT1500.0S
Yield: 4
Ingredients: 1 tablespoon Coconut Oil; 1/2 Sweet Onion; 1/2 Bell Pepper; 1/2 Zucchini; 12 Brussels Sprouts; 4 cup Frozen Cauliflower Rice; 1 teaspoon Smoked Paprika; 1/2 teaspoon Ground Turmeric; 1/2 teaspoon Garlic Salt; 1/4 teaspoon Ground Black Pepper; 4 Large Egg; 1/4 cup Pepitas; 1 ounce Shaved Parmesan Cheese; to taste Fresh Herbs

These Veggie and Egg Cauliflower Rice Bowls are pretty much all my favorite things cooked and tossed together in one bowl. You've got flavor, texture, crunch, and nutrition playing together like BFF's.

Low-Fat

Quick

Veggie and Egg Cauliflower Rice Bowls

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Coconut Oil

tablespoon

Sweet Onion

Bell Pepper

Zucchini

Brussels Sprouts

Frozen Cauliflower Rice

Smoked Paprika

teaspoon

Ground Turmeric

Garlic Salt

Ground Black Pepper

Large Egg

Pepitas

Shaved Parmesan Cheese

ounce

Fresh Herbs

to taste

Stove

Add {@1:} to 10-inch skillet and cook on medium heat for 30 seconds or until oil melts. Add {@0:}, stir to coat in oil, then cook 1-2 minutes.

Add Coconut Oil (1 tablespoon) to 10-inch skillet and cook on medium heat for 30 seconds or until oil melts. Add Sweet Onion (1/2 N/A), stir to coat in oil, then cook 1-2 minutes.

Add Coconut Oil (1 tablespoon) to 10-inch skillet and cook on medium heat for 30 seconds or until oil melts. Add Sweet Onion (1/2), stir to coat in oil, then cook 1-2 minutes.

Add {@0:}, stir, and continue to cook 2-3 minutes.

Add Bell Pepper (1/2 N/A), stir, and continue to cook 2-3 minutes.

Add Bell Pepper (1/2), stir, and continue to cook 2-3 minutes.

Stir {@1:} and {@0:} into onion and pepper mixture, cover with lid, and cook 2-3 minutes.

Stir Zucchini (1/2 N/A) and Brussels Sprouts (12 N/A) into onion and pepper mixture, cover with lid, and cook 2-3 minutes.

Stir Zucchini (1/2) and Brussels Sprouts (12) into onion and pepper mixture, cover with lid, and cook 2-3 minutes.

Add {@0:}, {@3:}, {@2:}, {@4:}, and {@1:}, stir to combine, cover with lid, and cook 4-5 minutes.

Add Frozen Cauliflower Rice (4 cup), Smoked Paprika (1 teaspoon), Ground Turmeric (1/2 teaspoon), Garlic Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon), stir to combine, cover with lid, and cook 4-5 minutes.

Lower heat to low and create grooves for the eggs using the back of a large spoon. Crack {@0:} and add to each groove, then cover with lid and cook about 2 minutes, or until eggs are cooked to preference.

Lower heat to low and create grooves for the eggs using the back of a large spoon. Crack Large Egg (4 N/A) and add to each groove, then cover with lid and cook about 2 minutes, or until eggs are cooked to preference.

Lower heat to low and create grooves for the eggs using the back of a large spoon. Crack Large Egg (4) and add to each groove, then cover with lid and cook about 2 minutes, or until eggs are cooked to preference.

Remove from heat and garnish with {@2:}, {@0:}, and {@1:}.

Remove from heat and garnish with Pepitas (1/4 cup), Shaved Parmesan Cheese (1 ounce), and Fresh Herbs ( to taste).

Remove from heat and garnish with Pepitas (1/4 cup), Shaved Parmesan Cheese (1 ounce), and Fresh Herbs (to taste).

Veggie and Egg Cauliflower Rice Bowls

5.0

25MINS

$4.70

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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