RICE & VEGGIE BOWL
20 Minutes Ingredients: 1 Cup Cauliflower Rice 1 Tbsp. Olive Oil ¼ Heirloom Tomato ¼ Onion 1 Handful Chard, Kale, Arugula, Or Any Mixed Green ¼ Avocado
Directions:
- Sauté cauliflower rice in olive oil in a pan for 5 minutes or until it starts becoming crispy and golden.
- Wash and chop greens and veggies.
- Wash and slice avocado. Remove skin and seed.
- Add veggies and avocado to “rice”. Mix together.
This dish is a Keto version of a staple dish in the Mission Lean diet which is based around rice, veggies and protien. This one is even quicker to cook since the rice just needs to be sauteéd. The cauliflower rice will give you the impression you’re eating a filling bowl. Then you can add on some greens and some veggies. If you want to add a piece of chicken or fish for extra protein or flavor.. go ahead! Avocado is optional as well, but serves as an amazing way to add flavor to the whole dish.
Jon Pearlman is a former standout tennis player at Harvard, ATP-ranked touring pro, and author of The Lean Body Manual. He founded Mission Lean to share his unique formula for lean body fitness and nutrition, an approach that took over a decade to develop and perfect. He is an ACE Certified Personal Trainer and Fitness Nutrition Specialist.
