Paleo Squash And Egg Bowl

Paleo Squash And Egg Bowl Paleo Squash And Egg Bowl
 

This recipe is the perfect combination of vegetables and protein. It is healthy and deliciously filling. Of course you can swap out the ham for any other meat you personally prefer such as bacon, chicken, steak strips. Certain vegetables can also be swapped if you are not an overly large fan of the ones I chose to use. The riced cauliflower rice really helps with making this wonderfully fresh recipe satisfying. This paleo squash and egg bowl is excellent to serve as breakfast or for a brunch gathering.


 

Ingredients:
For the cauliflower rice
1 large head of cauliflower, leaves and stem removed, roughly chopped
1 cup vegetable broth
3 tablespoons hot sauce
1 tablespoon tomato paste
1 teaspoon garlic powder
½ teaspoon onion powder
salt and pepper, to taste
1 garlic clove, minced
2 tablespoons fat of choice (bacon fat is best)

For the bowl toppings
1lb uncured smoked ham steak, diced (make sure no added ingredients, plain ham)
1 zucchini, diced
1 yellow squash, diced
1 package mushrooms (about 8oz), sliced
½ small yellow onion, diced
1 garlic clove, minced
1 teaspoon garlic powder
1 teaspoon dried parsley
salt and pepper, to taste
2 tablespoons fat of choice (bacon fat is best)
1-2 eggs, per person

Directions:

  1. Place a large skillet over medium heat, add your fat of choice, add your minced garlic clove, then toss in your vegetables. Use a spatula to heat all sides. (ingredients from toppings list)
  2. Time to rice your cauliflower. Place your shredding attachment on your food processor and shred your chopped cauliflower on down. Don’t have a food processor, use a cheese grater and just grate/rice your cauliflower on that.
  3. Place a medium saucepan over medium heat and add your 2 tablespoons fat of choice to the saucepan. Toss in your minced garlic clove then once the garlic becomes fragrant, add in your riced cauliflower. Toss to help coat the cauliflower so it is not burn.
  4. Give your cauliflower about 2-3 minutes to begin to cook down then add your cup of vegetable broth.
  5. Let the vegetable broth cook off, about 6-8 minutes. Then add your tomato paste, hot sauce, garlic and onion powder, and salt and pepper. Mix well and set under medium heat to cook down.
  6. While your cauliflower grits are cooking down, mix your veggies around, then add your garlic powder, dried parsley, and salt and pepper. Add a splash of water to the pan then cover to let steam.
  7. Once veggies are almost done cooking, add your diced ham to mix around with all those flavours.
  8. Lastly, in pan on the stove top, cook eggs to preference.
  9. Place rice down, then toppings, then some eggs.
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