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Rainbow Rice
My kids go crazy for this rainbow “rice!” Shredded colorful cabbage, broccoli, and carrots combine to make a fun and healthy side dish that anyone will love. Low-carb, grain-free, gluten-free, vegan.
Course
Side Dish
Cuisine
American Vegan
Keyword
rice, vegan rice, vegan side dish
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
cups
Calories
48
kcal
Author
Beth Hornback
Ingredients
1/2
head green cabbage (shredded (about 3 cups ))
1/2
head purple cabbage (shredded (about 3 cups ))
3
cups
broccoli florets and stems (shredded)
3
carrots OR 1 large sweet potato (peeled and shredded)
1
teaspoon
olive or grapeseed oil (optional)
1
teaspoon
salt (or to taste)
Instructions
Preheat oven to 400F.
Arrange shredded vegetables on a large rimmed
baking sheet
, then drizzle with oil (if usinand sprinkle with salt as desired.
Roast 20-25 minutes, tossing once or twice during cooking.
Serve with stir-fried veggies, tofu or your other favorite protein, and
date-sweetened teriyaki sauce
or
sweet potato peanut sauce
.
Nutrition
Serving:
1
scoop
|
Calories:
48
kcal
|
Carbohydrates:
10
g
|
Protein:
2
g
|
Fat:
1
g
|
Sodium:
335
mg
|
Sugar:
4
g
|
Vitamin A:
750
IU
|
Vitamin C:
92.4
mg