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  • Writer's pictureMackenzie Martin

Insanely Easy and Healthy One-Skillet Cauliflower Rice and Veggies

This recipe is incredibly easy, healthy, and delicious; so brace yourself for your newest go-to recipe. This one-skillet recipe is made with all gluten-free and dairy-free ingredients.

one-skillet vegan and vegetarian meal

Checks all the boxes:

  • Vegan

  • Vegetarian

  • High protein to calories ratio

  • High fiber

One-Skillet Cauliflower Rice & Veggies



  • 2 cups fresh sliced mushrooms (white or baby Bella both work great)

  • 1 10-12oz package of frozen riced cauliflower

  • 1 cup fresh or frozen diced bell peppers

  • 1 tbsp coconut aminos

  • 1/2 tsp garlic powder


  1. Heat a large skillet on the stove top over medium heat. Add the mushrooms & peppers to the skillet and cover. Let sauté for 6-8 minutes, or until the mushrooms & peppers are tender.

  2. While the mushrooms and peppers cook, steam riced cauliflower according to instructions on package; strain.

  3. Once the mushrooms & peppers are fully cooked, strain any access water in the skillet.

  4. Add the steamed & strained riced cauliflower, coconut aminos, & garlic powder to the skillet. Mix well, then cover.

  5. Bring heat up to medium-high & let cook for another 4-5 minutes, *WITHOUT* flipping or mixing...this help it thicken & the veggies to absorb more of the coconut aminos.

  6. Remove from heat, adjust to desired taste & enjoy!

one-skillet meal


  • Swap frozen cauliflower florets for frozen riced cauliflower. Just steam the florets according to the instructions on the bag, strain excess water, then process into rice using a food processor OR chop the florets into small rice-like pieces with a knife.

  • If you don’t have coconut aminos, you can use soy sauce instead.

  • I prefer & recommend coconut aminos because it’s MUCH lower in sodium than soy sauce.

  • If you use frozen bell peppers, steam them in the microwave before adding them to the skillet.

  • You can add any other veggies you’d like…I usually add diced onion with the mushrooms & peppers, too!

  • If you want a spicier flavor profile, add ½ tsp paprika & replace the coconut aminos/soy sauce with hot sauce!

  • Let overs stay good refrigerated in an airtight container for 3-4 days!

This whole recipe is only *approximately*: 155 calories, 0g fat, 24g carbohydrates, 10g fiber, 16g protein.


  • Enjoy it as it; on its own.

  • Toss half of this into a big dinner salad & add more protein and/or healthy fats for a well-balanced meal

  • Split it up to use as side dishes for lunches or dinners

  • etc. etc. etc.!—SO many ways to enjoy!

If you make this, snap a pic, tag me on social, & let me know how you like!

xo Mackenzie.

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