Veggie and Egg Cauliflower Rice Bowls

Recipe

14 INGREDIENTS • 6 STEPS • 25MINS

Veggie and Egg Cauliflower Rice Bowls

5

3 ratings

Editor's Choice

Editor's Choice

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.

Veggie and Egg Cauliflower Rice Bowls

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

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.

25MINS

Total Time

$4.70

Cost Per Serving

Ingredients

Servings

4

US / Metric

1 Tbsp

Coconut Oil

1/2

Medium Sweet Onion

finely chopped

1/2

Large Bell Pepper

finely chopped

1/2

Medium Zucchini

chopped

12

Small Brussels Sprouts

roughly chopped

4 cups

Frozen Cauliflower Rice

thawed

1 tsp

1/2 tsp

Ground Turmeric

1/2 tsp

Garlic Salt

1/4 tsp

Ground Black Pepper

4

Farmhouse Eggs® Large Brown Eggs

1/4 cup

Pepitas

1/4 cup

Shaved Parmesan Cheese

to taste

Fresh Herbs

Nutrition Per Serving

VIEW ALL

Calories

166

Fat

9.9 g

Protein

7.5 g

Carbs

10.2 g

Veggie and Egg Cauliflower Rice Bowls

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking InstructionsHide images

step 1

Add Coconut Oil (1 Tbsp) 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.

step 2

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

step 3

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

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

step 4

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

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

step 5

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

step 5 Lower heat to low and create grooves for the eggs using the back of a large spoon. Crack Farmhouse Eggs® Large Brown Eggs (4) and add to each groove, then cover with lid and cook about 2 minutes, or until eggs are cooked to preference.

step 6

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

step 6 Remove from heat and garnish with Pepitas (1/4 cup), Shaved Parmesan Cheese (1/4 cup), and Fresh Herbs (to taste).

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