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+ servings
Lemon Butter Cauliflower Rice Bowl

Vegan Low-Carb Sautéed Lemon Butter Veggie Bowl

Jillian Glenn
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5
Calories 230 kcal

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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