Ingredients
- 1 medium zucchini
- 1 cup chopped carrots
- 1 cup chopped broccoli
- Salt
- Pepper
- 3 tablespoons coconut oil, divided
- 2 cups cooked brown rice
- 1/2 cup golden raisins
- 1/2 cup sun-dried tomato
- 1/4 cup chopped scallions
- 4 cups romaine lettuce
Preparation
Step 1
1. Preheat your oven to 400 degrees Fahrenheit and chop up your vegetables. Toss the chopped veggies in 1 tablespoon of coconut oil
2. Roast on a baking sheet for 20 minutes.
3. While the vegetables are roasting, heat the remaining two tablespoons of coconut oil in a skillet and add the brown rice. Sprinkle with sea salt and pepper, and cook over medium heat for 5 minutes, stirring often.
4. Remove the rice from the heat and stir in the golden raisins, sun-dried tomatoes and scallions. Stir in the roasted vegetables and pour the mixture over a bed of romaine lettuce.
5. This bowl leaves me feeling full and energized. It’s also great as leftovers, so make twice as much as you need and save half to pour over lettuce for tomorrow’s lunch or dinner.