Roasted Vegetable Rice

Roasted Vegetable Rice is a delightful and hearty dish that combines the flavors of assorted roasted vegetables with a base of fluffy cauliflower rice. This Paleo-friendly meal is not only nutritious but also packed with vibrant colors and textures, making it a perfect choice for a satisfying dinner.

Ingredients

• Cauliflower - 1 medium head, riced
• Red bell pepper - 1, diced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Italian seasoning - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large bowl, combine the diced red bell pepper, zucchini, and carrot. Drizzle with 1 tablespoon of olive oil, and sprinkle with Italian seasoning, salt, and black pepper. Toss to coat the vegetables evenly.
3. Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20 minutes, stirring halfway through.
4. Meanwhile, prepare the cauliflower rice. Remove the leaves and stem from the cauliflower, and cut it into florets. In a food processor, pulse the florets until they resemble rice grains. If you don't have a food processor, you can grate the cauliflower using a box grater.
5. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
6. Add the riced cauliflower to the skillet and cook for 5-7 minutes, stirring occasionally, until tender.
7. Once the vegetables are done roasting, combine them with the cooked cauliflower rice in the skillet. Stir well to mix everything together.
8. Remove from heat, garnish with fresh parsley, and serve warm.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 15 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and antioxidants from the variety of vegetables.
• Low in carbohydrates and high in fiber, supporting digestive health.

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