Prep Time: 15 min | Cook Time: 20 min | Yield: 1 serving

Ingredients:

• 1 or more cups cauliflower rice, raw
• 1 cup zucchini, diced into ½-inch pieces
• 1 cup broccoli florets
• ½ red bell pepper, diced into ½-inch pieces
• ½ small onion, diced into ¼-inch pieces
• 1 Roma tomato, deseeded and diced into ½-inch pieces
• 1 clove garlic, sliced (optional)
• 1 tablespoon avocado oil
• Celtic or pink Himalayan salt, to taste
• Black pepper, to taste
• 2 to 3 poached eggs
• 2 tablespoons cilantro or flat-leaf parsley, roughly chopped

Directions:

Preheat oven to 400ºF. Place cauliflower rice, zucchini, broccoli, onion, and tomato in a large bowl. Drizzle with oil, season with salt and pepper, and toss to coat. Place vegetables on a parchment lined baking sheet and bake for about 20 minutes, flipping vegetables after 10 minutes. Place vegetables in bowl and top with poached eggs. Garnish with parsley or cilantro. Optionally serve with hot sauce or coconut aminos.