Broccoli-Cauliflower Rice Bowl

YIELD: SERVES 3 

Energy: 470 calories 

Fat: 3.5 grams 

Protein: 25 grams 

Total carbohydrates: 90 grams 

Fiber: 35 grams

Untitled design (9)

Servings: 3

Calories per Serving: 0

Prep Time:

Cook Time:

Total Time:

Ingredients

2 medium heads of cauliflower 

2 medium heads of broccoli 

1 cup homemade or low-sodium vegetable stock 

4 large red bell peppers, diced 

1 jalapeño pepper, seeded and thinly sliced, to taste 

1/2 cup carrots

2 large yellow onions, chopped 

2 cups chopped kale leaves 

2 cups low-sodium canned black beans, drained and rinsed 

2 cups frozen green peas 

4 large celery stalks, diced 

2 teaspoons ground turmeric 

2 cups fresh spinach

Pinch of cayenne pepper, to taste

Instructions

Break up the cauliflower into individual florets and pulse in a food processor until it reaches a rice-like consistency. Be careful not to overprocess or it will become watery. Transfer the cauliflower rice to a large mixing bowl.

Break up the broccoli into individual florets and pulse in a food processor until it reaches a rice-like consistency, also taking care to not overprocess. Add the broccoli rice to the bowl with the cauliflower rice. 

In a deep saucepan over medium-high heat, combine the stock, carrots, bell peppers, and jalapeño peppers and cook until they are semi-soft about 5 minutes. Add onion, kale, beans, peas, and celery and cook, stirring often until all of the vegetables are soft and any excess liquid in the pan has cooked off about 5 minutes. Add a splash more stock to the pan if it gets too dry and the vegetables need to cook longer. 

Season the mixture with turmeric and a pinch of cayenne. Stir in the broccoli/cauliflower rice. Stir in spinach until it wilts, and season with more cayenne to taste, if desired. 

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