Happy happy Monday, I hope y’all had a great weekend! It was frigid cold here in Charleston and the whole southeast was feeling it. We didn’t get any snow like the upstate but there was still no going outside in these temps! A lot of cooking and baking happened including this cauliflower veggie bowl.

I know that a lot of my clients are looking to go more “plant-based” in the new year.

I love seeing this trend because more veg means better health. Veggies are naturally low in calories and loaded with nutrients like potassium, vitamin C, antioxidants and fiber.

I resolved to eat more plant-based in the new year as well which means experimenting with vegetarian proteins like tofu and tempeh.

This bowl is a vegetarian take on a classic comfort dish with cauliflower rice and hearty veggies like mushrooms paired with a plant-based protein source. This would make a great quick lunch and packs well!
Don’t forget to share with me your veggie creations on Insta!


Zucchini: This summer squash boasts vitamin C, magnesium, and fiber. Grate into salads or make into zucchini bread for a delicate and mild taste of summer.




Cauliflower Veggie Bowl
Serves 1
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Total Time
15 min
Total Time
15 min
  1. 2 cups cauliflower, riced
  2. 1 cup mushrooms, sliced
  3. 1/2 cup zucchini, sliced
  4. 3 oz tofu, cubed
  5. 2 tbsp coconut aminos
  6. 1 tbsp olive oil
  7. Red pepper flakes
  1. In a medium saucepan, saute mushrooms and zucchini in olive oil until tender.
  2. Add cauliflower rice and then add coconut amigos. Cook thoroughly.
  3. Add tofu and cook for another 3-5 minutes.
  4. Serve with red pepper flakes and extra coconut aminos if desired.
Nutrition By Mia

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Nutrition By Mia