Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • Potatoes:
  • 4 russet potatoes
  • juice of 1 lemon
  • 1 tbs salt
  • 1 tbs coconut oil
  • Cauliflower Rice:
  • ¼ cup soy
  • 1 tbs coconut oil
  • 1 clove of garlic, minced
  • pepper to taste
  • 1 cup spinach
  • 1 12 oz. bag broccoli
  • Cashew Cream
  • 2 tbs hemp hearts
Instructions
  1. Preheat oven to 375 degrees.
  2. Slice potatoes into even sized cubes. Place in small glass casserole dish.
  3. Add coconut oil, juice of 1 lemon, 1 tbs pepper, and 1 tbs salt. Stir until combined then pour over potatoes.
  4. Toss potatoes in the sauce and place in oven for about 40 minutes, stirring half way through.
  5. While potatoes are cooking, take your cauliflower a slice into medium-small pieces.
  6. Work in 2 batches, and place half the cauliflower in a food processor and pulse for several seconds until the cauliflower is about "rice" sized.
  7. Add 1 tbs coconut oil to large skillet. Once hot, add the minced garlic until fragrant, about 2 minutes.
  8. Next, add the cauliflower rice and soy sauce to pan. Stir until evenly combined. Cook for about 10 minutes until cauliflower softens slightly. Remove from heat and set aside.
  9. Prepare your cashew cream (link to recipe is above).
  10. Heat up broccoli according to directions (microwave or stove top are fine).
  11. Once potatoes are done then it is time to assemble your bowl.
  12. Place about ¾ cup potatoes in bowl, along with 1 cup cauliflower rice, ½ cup spinach, ½ bag broccoli (approx 1½ cup). Top with as much cashew cream as you'd like and 1 tbs hemp hearts.
  13. **this recipe makes extra potatoes and cauliflower rice. Both heat up wonderfully for leftovers!**
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/extreme-lean-green-veggie-bowl/