Quick and Easy Summer Dinner Recipe – No Ovens Required

Hi Three to Five Tribe! I hope you all had a fabulous Fourth of July holiday celebrating with family, friends and neighbors. While many of you may have been staying cool indoors, I was sweating it out visiting family in Wisconsin. While visiting family for the Fourth, I stayed with my grandmother who does not have air conditioning and considers it a “luxury.” (Insert major eye roll from me here).

In order to stay cool, I was challenged to temporarily abandon my love for oven roasted vegetables and get creative with the stovetop instead. (Yes, it’s true. I am the person who even in the middle of summer when it’s 96 degrees and 88% humidity, will turn on the oven to roast my favorite vegetables-Don’t judge me). The good news here is I survived the heat and humidity (thank goodness for air mattresses and basements) and I also discovered a new recipe that is delicious, nutritious, plant-based and super simple to make. Oh and it doesn’t require turning on an oven. (You’re welcome grandma).


Mexican
Vegetable Bowl

Ingredients

  • 1-2 tablespoons cooking oil – I prefer to use bacon fat saved from breakfast, but you could also use avocado oil or coconut oil
  • 2 cups of frozen cauliflower rice – Trader Joe’s for the win
  • 1/2-3/4 cup tomato sauce – Check the label to make sure there is no added sugar!
  • 1/4 chopped onion
  • 4-6 sliced white button mushrooms
  • 1/4-1/2 bell pepper – I usually use green to add some color
  • 1 tablespoon of Trader Joe’s taco seasoning
  • 1-2 cups chopped Romaine lettuce
  • 1/2 avocado
  • Optional: Grilled chicken, steak or shrimp
  • Optional: 1-2 tablespoons of chia seeds

Directions

#1 In a medium to large skillet, place 1-2 tablespoons of your fat of choice and simmer on low. Once the fat has melted, add 2 cups of frozen cauliflower rice and cover with a large lid. Continue to steam on low heat to medium heat. While the cauliflower rice is steaming, wash, chop and slice all of your vegetables.

#2 Once the cauliflower rice is steamed and cooked through (you’ll know as the texture will be light and fluffy) add all of the vegetables, tomato sauce and taco seasoning. Recover skillet with lid.

#3 Let vegetables steam for about 5-10 minutes. Once all of the vegetables are tender, top with chopped Romaine and fresh avocado slices. Enjoy!

Optional: For an additional crunch, add a sprinkle of chia seeds. Bonus: Chia seeds are a good source of Omega-3s and serve as a healthy source of fat, which will leave you feeling satiated all evening long. If you prefer some protein with dinner, add slices of grilled chicken, steak or shrimp for a heartier bowl.


Cooking dinner without the oven three to five days a week,
-ox

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s