Low Carb Flavorful Rice and Vegetable Mix
Elevate your mealtime with this Low Carb Flavorful Rice and Vegetable Mix, a vibrant and nutrient-packed dish that's as delicious as it is healthy! Instead of traditional rice, finely processed cauliflower takes center stage, creating a light, low-carb base that perfectly complements the medley of fresh vegetables including zucchini, cherry tomatoes, spinach, and red bell pepper. Seasoned with aromatic garlic, paprika, and oregano, and finished with a zesty squeeze of lemon, this recipe bursts with bold, satisfying flavors. Quick to prepare and ready in just 40 minutes, it's an ideal choice for busy weeknights or meal prepping. Whether served as a side dish or a stand-alone meal, this wholesome recipe is gluten-free, keto-friendly, and loaded with the goodness of veggies—perfect for anyone seeking a healthier, flavor-forward option.
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Recipe Information
Ingredients
- 1 medium head Cauliflower florets
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 cup Cherry tomatoes, halved
- 2 cups Spinach leaves
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 teaspoon Dried oregano
- 0.25 cup Fresh parsley, chopped
- 0.5 medium Lemon, juiced
Instructions
Start by preparing the cauliflower rice. Remove the stems and leaves from the cauliflower, then cut it into florets. Use a food processor to pulse the florets into rice-sized pieces. Set aside.
In a large skillet or frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and continue to sauté for another minute until fragrant.
Stir in the diced red bell pepper and zucchini. Cook, stirring occasionally, until they begin to soften, about 3-4 minutes.
Add the cauliflower rice to the pan. Sprinkle with salt, black pepper, paprika, and dried oregano. Stir well to combine.
Increase the heat to medium-high and cook the cauliflower rice and vegetable mixture, stirring frequently, for about 5-7 minutes until the cauliflower is tender and begins to turn golden.
Add the halved cherry tomatoes and spinach leaves to the pan. Continue to cook, stirring occasionally, until the spinach wilts and the tomatoes are slightly softened, about 2 minutes.
Remove the pan from heat. Stir in the chopped fresh parsley and squeeze the juice of half a lemon over the mixture. Toss gently to combine all the flavors.
Serve the low carb flavorful rice and vegetable mix warm, and enjoy!
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1475 mg | 64% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 30.9 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4079 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
