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.
Checks all the boxes:
Vegan
Vegetarian
High protein to calories ratio
High fiber
One-Skillet Cauliflower Rice & Veggies
Ingredients:
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
Instructions:
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.
While the mushrooms and peppers cook, steam riced cauliflower according to instructions on package; strain.
Once the mushrooms & peppers are fully cooked, strain any access water in the skillet.
Add the steamed & strained riced cauliflower, coconut aminos, & garlic powder to the skillet. Mix well, then cover.
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.
Remove from heat, adjust to desired taste & enjoy!
Swaps//Notes:
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.
...So:
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.