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!