You're just a handful of ingredients and a few short minutes away from a hearty, healthy, prepped meal to take for lunch this week. Riced cauliflower not only saves time but adds an extra serving of veggies to this yummy mushroom spinach skillet recipe.
8ouncessliced mushrooms(I use baby bella, but any variety is fine)
1 (10)ouncebag frozen riced cauliflower
salt and pepperto taste
First, heat up a bit of avocado (or olive) oil in a large skillet. (About medium heat.) Add the diced onions and cook about 4-5 minutes, moving them around the skillet until they are slightly translucent.
Add the mushrooms and cook another 3-4 minutes, until they release most of their moisture.
Pop the frozen riced cauliflower into the microwave (after making sure it’s microwavable) and cook according to directions. You can certainly add the frozen cauliflower to skillet after the mushrooms and cook that way. I find it speeds up the process to cover for a few minutes.
If you’re cooking the cauliflower in the microwave, go ahead and add the garlic into the skillet after the mushrooms are cooked. Heat until the garlic is fragrant (about a minute) Add cooked cauliflower to skillet and mix in with mushrooms and onions.
Add spinach and mix again.
Heat until spinach is wilted, about another minute or two. Add salt and pepper to taste.
Divide between containers.
This makes about 2.5 servings for our lunches. For the half serving, I add something like raw veggies and a fruit or homemade energy bite, etc. to round out the meal.