Cooklist AI

Harmonious Herb-crusted Roasted Vegetables with Cauliflower Rice Bowl

Name: Harmonious Herb-crusted Roasted Vegetables with Cauliflower Rice Bowl
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 heaping teaspoon basil; 1 large sweet potato, cut into 1-inch cubes; A handful of fresh parsley, finely chopped; 1 large white onion, cut into 1-inch cubes; 6 large carrots, peeled and cut into 1-inch cubes; 12 ounces cauliflower rice; 1 heaping teaspoon rosemary; 1 heaping teaspoon oregano; 1 teaspoon pink Himalayan salt, divided; 1 teaspoon cracked black pepper; 1 tablespoon garlic powder; 4 tablespoons olive oil, divided

Experience a melting pot of flavors with our Harmonious Herb-crusted Roasted Vegetables with Cauliflower Rice Bowl. Using a blend of immune-boosting vegetables including sweet potatoes, carrots, and onions, and a fragrant blend of rosemary, basil, and oregano, each bite will invigorate your taste bu...

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55 min

TOTAL TIME

314

CALORIES

$1.79

PER SERVING

Harmonious Herb-crusted Roasted Vegetables with Cauliflower Rice Bowl

Ingredients

12 INGREDIENTS

4 SERVINGS

1 tsp dried basil

1 large sweet potato

cut into 1-inch cubes

1 handful fresh parsley

finely chopped

1 large white onion

cut into 1-inch cubes

6 large carrots

peeled and cut into 1-inch cubes

12 oz cauliflower rice

1 tsp dried rosemary

1 tsp dried oregano

1 tsp pink himalayan salt

divided

1 tsp cracked black pepper

1 tbsp garlic powder

4 tbsp olive oil

divided

Directions

START WITH

15 min

PREP TIME

40 min

COOK TIME

55 min

TOTAL TIME

Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper for ease of cleanup.

In a large bowl, combine the sweet potato, onion, and carrots. Drizzle them with 3 tablespoons olive oil, then sprinkle with rosemary, basil, oregano, garlic powder, 3/4 teaspoon salt, and black pepper. Toss well to coat the vegetables evenly.

Spread the vegetables in a single layer on the prepared sheet pan, making sure they don’t overlap. Bake for 15 minutes, then flip the vegetables and bake for another 15-20 minutes until tender and slightly crispy.

COOK THE CAULIFLOWER RICE

While the vegetables are roasting, begin preparing the cauliflower rice. In a saute pan, heat the remaining tablespoon of olive oil over medium heat. Add the cauliflower rice and cook, stirring frequently, for about 7-10 minutes, until tender but not mushy. Adjust the heat as needed to prevent browning.

Stir the remaining 1/4 teaspoon of salt into the cooked cauliflower rice.

ASSEMBLE THE BOWL

Divide the cauliflower rice amongst 4 large bowls or plates. Top with equal portions of the roasted vegetables.

Garnish each bowl with a generous sprinkle of fresh chopped parsley. Serve and enjoy the colorful and delicious meal.

Health Info

Macros

41g

CARBS

15g

FAT

PROTEIN

Allowed on these diets