Get the Recipe: Whole30 Vegan Harvest Rice
This Whole30 Vegan Harvest Rice is the perfect side side or light lunch or dinner. It's packed with so many great flavors and textures!
Ingredients
- 2 cups Brussels sprouts, halved
- 1 large sweet potato, cut into 1 inch cubes
- 2 tbsp Octonuts Almond Oil, divided
- 1 tbsp balsamic vinegar
- 2 cups cauliflower rice
- 1/4 cup unsweetened dried cranberries,
- 1/3 cup pecans
Instructions
- First, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Next, add Brussels sprouts and sweet potatoes to a large mixing bowl. In a small bowl, combine 1 tbsp of the almond oil with balsamic vinegar and then pour this mixture over veggies. Next, toss together until veggies are completely covered in oil.
- After, spread out in one even layer on the baking sheet. Bake for 30 minutes, flipping after 15 minutes. Once crispy and fork tender, remove from oven.
- Meanwhile, add cauliflower rice and the remaining 1 tbsp almond oil to a skillet. Then, cook for 3-4 minutes, until warmed through.
- Next, add cauliflower rice to a large mixing bowl. Top with cooked Brussels sprouts and sweet potatoes. Finally, add dried cranberries and pecans and toss together.
- Once thoroughly combined, pour everything into a casserole dish or preferred dish and serve!
Notes
- Roast veggies until soft and tender on the inside and crispy outside.
- If cooking cauliflower rice from frozen, cook until heated through. See section above for detailed instructions.
- Check all ingredient labels for Whole30.
Calories: 156kcal, Carbohydrates: 18g, Protein: 3g, Fat: 9g, Saturated Fat: 1g, Sodium: 45mg, Potassium: 428mg, Fiber: 4g, Sugar: 7g, Vitamin A: 5568IU, Vitamin C: 52mg, Calcium: 40mg, Iron: 1mg