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SideChef
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Breakfast
Veggie and Egg Cauliflower Rice Bowls

14 INGREDIENTS • 6 STEPS • 25MINS

Veggie and Egg Cauliflower Rice Bowls

Recipe
5.0
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.
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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
Coconut Oil
1 Tbsp
Coconut Oil
Sweet Onion
1/2
Medium Sweet Onion
finely chopped
Bell Pepper
1/2
Large Bell Pepper
finely chopped
Zucchini
1/2
Medium Zucchini
chopped
Brussels Sprouts
12
Small Brussels Sprouts
roughly chopped
Frozen Cauliflower Rice
4 cups
Frozen Cauliflower Rice
thawed
Smoked Paprika
1 tsp
Smoked Paprika
Ground Turmeric
as needed
Ground Turmeric
Garlic Salt
as needed
Garlic Salt
Ground Black Pepper
as needed
Ground Black Pepper
Large Egg
4
Farmhouse Eggs® Large Brown Eggs
Pepitas
4 Tbsp
Pepitas
Shaved Parmesan Cheese
4 Tbsp
Shaved Parmesan Cheese
Fresh Herbs
to taste
Fresh Herbs
Nutrition Per Serving
VIEW ALL
Calories
166
Fat
9.9 g
Protein
7.5 g
Carbs
10.2 g
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Veggie and Egg Cauliflower Rice Bowls
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author_avatar
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 (as needed), Garlic Salt (as needed), and Ground Black Pepper (as needed), 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 (as needed), Garlic Salt (as needed), and Ground Black Pepper (as needed), 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 (4 Tbsp), Shaved Parmesan Cheese (4 Tbsp), and Fresh Herbs (to taste).
step 6 Remove from heat and garnish with Pepitas (4 Tbsp), Shaved Parmesan Cheese (4 Tbsp), and Fresh Herbs (to taste).
Tags
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Breakfast
Gluten-Free
Brunch
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
One-Pot
Quick & Easy
Vegetables
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