A bowl full of veggies makes life so much tastier! Get a dose of delicious nutrition with these Healthy Cauliflower Mushroom Bowls.
I’ll be the first to admit that I “let go” during the holiday season. Holidays are for family, friendship, and togetherness, but if we’re all being honest here, that stuff makes up about 50% of holiday goodness. The other half? It’s food, and not just any food—it’s that once-a-year food. It’s the rich stuff, the decadent pies and pastries, the cream-of-whatever casseroles, and the extra handful of cheese on top of everything. I can’t think of a better way to approach such a season than “letting go.” In fact, I’m proud of it!
But come the first of January, I ritualistically “let go” of that attitude. January is a time of meditating on a new year, focusing intentions and, of course, building ginormous vegetable bowls. However, the kitchen creativity never leaves me, so it’s not like I can go boring with my food. I simply can’t do it. And that’s why I have this wild and creative veggie bowl recipe to share with you today.
This cauliflower mushroom bowl is an adventure in using healthy vegetables to create amazing flavors. It’s healthy, but it’s also quite fun to eat and to look at! The pesto isn’t your average traditional basil paste; rather, it’s made of roasted almonds, mint, and cilantro, with the punchy zing of lime juice and the green heat of jalapeños. A dollop of that pesto mixed with cauliflower rice, golden-brown sautéed mushrooms, and wilted spinach, plus the sweet-and-tart pop of pomegranate arils on top? It actually makes January fun. You’re welcome!
Are These Cauliflower Mushroom Bowls Healthy?
Of course they are! Cauliflower is packed with fiber, vitamins C and K, and minerals like manganese and potassium. Cremini mushrooms are also high in fiber, and they’re naturally low in fat and calories, plus they add some protein to the dish. The almonds in the pesto are another good source of protein in this veggie bowl, the lime juice adds some vitamin C to the mix, and the spinach lends nutrients like iron and vitamin K. The fat in this recipe is mostly the healthier, unsaturated kind, thanks to the olive oil, and the whole bowl is relatively low in calories for how nutrient-dense it is!
Overall, this recipe is vegan, Whole30-compliant, gluten-free, low-carb, and possibly keto-friendly if you subtract the fiber content from the carbs. It’s a bit low on the protein side, but you can always add some tofu, a boiled egg, or some chicken breast to the bowl to make it more substantial!
Fun With Mushroom Varieties
One great thing about this recipe is that you can mix and match the ingredients to match what you have on hand. As a summertime mushroom forager, the mushrooms in this recipe are my favorite ingredient to switch up. If it’s late summer, I might have three or four types of fresh mushrooms to work with, but in May or June, I’ll probably have a small pile of morels and chanterelles.
If you have access to different edible mushrooms other than creminis, by all means, try them out in this veggie bowl! A few others I love to use here that you might be able to find in the store are shiitakes, big portobellos, wood ear mushrooms, oyster mushrooms, and enoki mushrooms. And, trust me, more than one type of mushroom makes this bowl so much more delicious!
How Do I Store Leftovers?
Store leftover ingredients in separate containers, if possible; they’ll keep longer in the fridge that way. Every component of these veggie bowls should stay good in airtight containers in the fridge for 3 days. If you mix everything together and store it in the fridge, try to eat it within 2 days. Don’t freeze this dish; the texture won’t be the same once it’s thawed!
Serving Suggestions
This bowl is meant to be a light meal in itself, with plenty of satisfying fats and fiber content. But I will admit that, nutritionally speaking, some extra protein would help it become a full meal. Try serving it with chicken, pork, beef, or tofu for an extra filling, healthy dinner. I recommend trying this Paprika Chicken to slice up over your veggie bowl. For pork, consider this Baked Pork Tenderloin recipe, and I’ll always recommend this tried-and-true Crispy Baked Tofu recipe for the vegans and vegetarians out there. You can also add a few sliced boiled eggs on top of your veggie bowl for extra protein!
Ingredients
For The Bowls:
- ¼ cup almonds 42 grams
- 6 cups cauliflower florets
- 2 tablespoons extra-virgin olive oil divided
- Salt and pepper to taste
- 3 cups cremini mushrooms
- 2 teaspoons minced fresh garlic
- 8 cups fresh spinach packed
- ½ cup pomegranate seeds
For The Pesto:
- 1 cup fresh cilantro packed and roughly chopped, plus additional for garnish
- ¼ cup fresh mint lightly packed and roughly chopped
- ½ tablespoon minced fresh jalapeño
- 1 teaspoon fresh lime juice
- ¼ teaspoon salt
- Pinch black pepper
- 2 tablespoons water
- 1 tablespoon extra-virgin olive oil
Instructions
- Preheat your oven to 375°F. Spread the almonds onto a small baking sheet and bake until golden brown and fragrant, about 7-10 minutes. Set aside.
- Place the cauliflower florets into a large food processor and process until rice-like.
- Heat 1 tablespoon of the olive oil in a large pan over medium heat, then add the cauliflower rice and a pinch of salt and pepper to the pan. Cover and cook, stirring occasionally until lightly golden brown, about 10 minutes.
- Heat 1 tablespoon olive oil in a separate medium pan on medium heat. Add in the sliced mushrooms, garlic, and a pinch of salt and pepper, and cook, stirring occasionally, until the mushrooms are golden brown and fork tender, about 8-10 minutes.
- While the vegetables cook, transfer the toasted almonds to a small food processor and pulse until broken down into small crumbs. Add in the cilantro, mint, jalapeno, lime juice, salt, and pepper and process until the herbs are broken down.
- With the food processor running, stream in 2 tablespoons water and 1 tablespoon olive oil, stopping to scrape down the sides as necessary, until the pesto is smooth and creamy.
- Add the spinach into the pot with the cauliflower rice (but don’t mix it in, just let it sit on top of the cauliflower) and cover. Let the spinach sit for 2-3 minutes until it lightly wilts.
- Divide the spinach between 4 bowls, followed by the cauliflower rice, mushrooms, and the pesto. Finally, sprinkle the pomegranate seeds on top and garnish with extra cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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