Servings 4 servings
Ingredients
Recipe Ingredients:
- 1 tbsp avocado oil
- 1 zucchini diced
- 1/4 onion diced
- 1 cup button mushrooms sliced
- 1/2 red bell pepper diced
- 2 cups green or purple kale stems removed and roughly chopped
- 1 cup water
- 1 cup Pacific Foods Organic Unsweetened Almond Plant-Based Beverage
- 1/2 tsp sea salt
- 1 cup frozen cauliflower rice
- 1 egg whites only
- 1 1/2 cup rolled oats gluten-free, if necessary
- 1 can Pacific Foods Organic Cream of Cauliflower Condensed Soup
- 2 avocado sliced, to garnish
Instructions
- Sauté vegetables: add avocado oil to a skillet over medium heat. Stir in zucchini, onion, mushrooms, and bell peppers. Season vegetables with sea salt and pepper and sauté for 5-7 minutes, stirring frequently.
- While vegetables cook, prepare cauliflower oats. Add water, Almond Plant-Based Beverage, and salt to a medium saucepan and bring to a boil.
- Add in cauliflower oats and cook for 2 minutes. Stir in oats, egg white, and Cream of Cauliflower Condensed Soup. Reduce heat to a simmer and cook for 7-10 minutes, or until oats are thick and creamy.
- Divide oats into bowls and top with sautéed vegetables and avocado. Enjoy!