Veggie and Egg Cauliflower Rice Bowls

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.

Add Bell Pepper (1/2) , stir, and continue to 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 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.

Lower heat to low and create grooves for the eggs using the back of a large spoon. Crack Large Eggs (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 Pepitas (1/4 cup) , Shaved Parmesan Cheese (1/4 cup) , and Fresh Herbs (to taste) .