If you’re looking for a satisfying, low-carb alternative to traditional rice dishes, this cauliflower-based stir-fry is just what you need. Packed with earthy mushrooms, vibrant spinach, and flavorful aromatics, this dish delivers comfort without the carbs. Whether you’re trying to reduce your starch intake or simply looking to eat more vegetables, this is a versatile recipe that fits easily into any healthy eating plan.
Frozen riced cauliflower makes this recipe incredibly convenient, allowing you to skip the food processor and get dinner on the table fast. The combination of soy sauce and olive oil infuses the vegetables with rich flavor while keeping the ingredient list short and simple. Plus, the wilted spinach adds a boost of nutrients and color, making the dish both beautiful and nourishing.
Perfect as a light main course or a hearty side dish, this recipe works well alongside grilled meats, tofu, or even topped with a fried egg for added protein. It’s a smart option for meal prep, too — reheat it easily throughout the week for a quick and wholesome bite.
Servings: 2
Ingredients
- 10 oz frozen riced cauliflower
- 1 tbsp soy sauce (plus more to taste)
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 3 cups sliced mushrooms
- 2 cups fresh spinach
Instructions
- Prepare the frozen riced cauliflower as directed on the package; set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until soft and translucent.
- Stir in the mushrooms and cook until tender, about 5-7 minutes.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Mix in the cooked cauliflower rice and pour in 1 tablespoon of soy sauce. Stir well to combine and heat through.
- Add spinach and stir until wilted.
- Taste and adjust seasoning with additional soy sauce if desired.
- Serve hot and enjoy!
Nutritional Notes & Dietary Considerations
This dish is naturally low in carbohydrates and high in fiber, making it suitable for low-carb or keto eating plans. It’s also vegetarian and can easily be made vegan by ensuring the soy sauce you use is free of animal products. Olive oil adds healthy fats, while the mushrooms and spinach provide essential vitamins and antioxidants. For those watching sodium intake, use a low-sodium soy sauce or coconut aminos as a substitute.
Sharing and Commenting is Caring
Tried this low-carb veggie bowl and loved it? Share it with a friend who’s cutting carbs or trying plant-forward meals! Your comments and tips help others enjoy it too. Let us know if you added your own twist — we’re always here for your delicious ideas!