When paired with fresh avocado and crispy baked tofu, this simple, vegetable-rich dish makes for the ideal weeknight meal.
2 tablespoons olive oil
1 cup riced cauliflower 1 finely chopped shallot
1 cup garden peas
1 tablespoon chopped Swiss chard
2 cups brown rice cooked
3 tablespoons yeast nutritional
¼ cup freshly chopped mint
zest and half a lemon's juice
½ teaspoon salt
¼ teaspoon black pepper
How to prepare:
Warm olive oil over high heat in a large skillet. Add cauliflower and shallot and sauté for three minutes, or until cauliflower is tender. Add garden peas and chard and toss to combine; cook for an additional 5 minutes. Cook the rice and nutritional yeast for an additional minute. Turn off the heat.
Transfer to a bowl for serving. Add mint, lemon zest and juice, salt, and pepper. Mix thoroughly and serve..