Vegan Low-Carb Sautéed Lemon Butter Veggie Bowl
Ingredients
Lemon Butter Cauliflower Rice Bowl
- 4 cup cauliflower rice
- ¼ cup vegan butter
- 1 tablespoon freshly minced garlic, or 1-2 cloves freshly chopped garlic
- ½ cup sliced yellow onion
- 2 cup cherry tomatoes, sliced
- 2 cup green or yellow squash, sliced
- 1 cup chopped baby bella or shitake mushrooms
- salt and pepper
- 3 tablespoon lemon juice
- vegan parmesan for serving
Crispy Seasoned Chickpeas
- 1 can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 3 teaspoon italian seasonings
- ½ teaspoon garlic powder
- salt and pepper
Instructions
- Bring a skillet with vegan butter to medium heat, add the vegan butter and once it sizzles, add the onion and garlic. Cook for 2-3 minutes or until fragrant and lightly golden, add the tomatoes, squash, and mushrooms and cook for 7-10 minutes or until they are browned. Season with salt and pepper and add in the lemon juice. Remove from heat and set aside.
- While the veggies are cooking, bring a separate skillet with olive oil to medium heat. Add the chickpeas and season well. Cook for about 7-9 minutes, stirring, until golden and crisp.
- To prepare the cauliflower rice in a skillet, bring a skillet to medium heat and spray generously with olive oil. Add the cauliflower rice and cook for 5-7 minutes or until crisp.
- To assemble for serving, use the cauliflower rice as a base, add the chickpeas on top, and then pour the entire contents of the veggies (including the lemon butter sauce) over the chickpeas and cauliflower rice. Enjoy!
Nutrition
Calories: 230kcalCarbohydrates: 20gProtein: 5gFat: 16g
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