Roasted Vegetable Rice

Roasted Vegetable Rice is a vibrant and flavorful Lebanese dish that combines perfectly roasted seasonal vegetables with aromatic spices and low-carb rice alternatives. This dish is not only nutritious but also a delightful way to enjoy a plant-based meal.

Ingredients

• Cauliflower Rice - 300g
• Bell Pepper (red) - 1 medium, diced
• Zucchini - 1 medium, diced
• Eggplant - 1 small, diced
• Cherry Tomatoes - 150g, halved
• Olive Oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Ground Cumin - 1 teaspoon
• Ground Coriander - 1 teaspoon
• Paprika - 1/2 teaspoon
• Salt - to taste
• Black Pepper - to taste
• Fresh Parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine the diced bell pepper, zucchini, eggplant, and cherry tomatoes.
3. Drizzle the vegetables with olive oil and add minced garlic, cumin, coriander, paprika, salt, and black pepper. Toss well to coat the vegetables evenly.
4. Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes or until tender and slightly caramelized.
5. While the vegetables are roasting, prepare the cauliflower rice according to package instructions or sauté in a non-stick pan over medium heat for about 5-7 minutes until heated through.
6. Once the vegetables are done, mix them into the cauliflower rice and stir well to combine.
7. Serve warm, garnished with chopped fresh parsley.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in carbohydrates, making it suitable for low-carb diets.

Tags