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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.
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
cups
Calories
53
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
Calories:
53
kcal