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RECIPE
14 INGREDIENTS6 STEPS25MIN

Veggie and Egg Cauliflower Rice Bowls

5.0
3 Ratings
Editor's Choice
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
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.

25MIN

Total Cooking Time

14

Ingredients
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
Ingredients
US / METRIC
Servings:
4
Serves 4
1 Tbsp
Coconut Oil
1/2
Medium Sweet Onion
finely chopped
1/2
Large Bell Pepper
finely chopped
1/2
Medium Zucchini
chopped
12
roughly chopped
4 cups
Frozen Cauliflower Rice
thawed
1/2 tsp
1/2 tsp
Garlic Salt
1/4 cup
Pumpkin Seeds
1 oz
Shaved Parmesan Cheese
to taste
Fresh Herbs
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Directions

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Step 1
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.
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 4
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.
Step 5
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.
Step 6
Remove from heat and garnish with Pumpkin Seeds (1/4 cup), Shaved Parmesan Cheese (1 ounce), and Fresh Herbs (to taste).

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