10-Minute Vegan Soba Salad
This flexible recipe is perfect for fridge clean-out nights. A few spoonfuls of hummus add creaminess to the sauce and the suggested veggies can be swapped for whatever you have on hand. Even the...
This hearty dish is a 100% plant-based way to get in all your veggies and healthy fats for the day.
Ingredients
SERVINGS: 2 Serving(s)
- 1 medium head cauliflower, cut into florets
- 2 tablespoons avocado oil
- 1 clove garlic, finely chopped
- 1 carrot, peeled and chopped
- 1 small red bell pepper, chopped
- 1 cup chopped red cabbage
- 1 teaspoon or more to taste crushed red pepper
- 1 teaspoon cumin
- salt to taste, up to 1 teaspoon
- 3/4 cup frozen or fresh-shelled green peas
- fresh cilantro
- 1 avocado, sliced
Instructions
Break up the cauliflower florets and place in a food processor. Pulse in two or three batches until coarsely ground to the size of rice grains.
Place a large skillet over medium to high heat. Add oil and garlic clove and cook, stirring frequently, until golden brown, about two minutes. Add the carrot, red bell pepper, and red cabbage. Continue cooking for three minutes.
Add the cauliflower rice, crushed red pepper, cumin and salt. Continue to cook, stirring frequently, until the cauliflower is cooked through, about two minutes. Mix in the green peas and cook one minute more.
Remove from the heat and transfer to a large serving bowl. Top with cilantro and sliced avocado and serve immediately or at room temperature.
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