Brussels Bowl with Cauliflower Rice

November 18, 2012 by Leanne Vogel December 6, 2015

Grain-free “rice” bowl that’s loaded with veggies, homemade mini meatballs and topped off with a (dairy-free) creamy rosemary sauce.

Ingredients

Brussels Bowl

• 1 cup sliced butternut squash
• ½ teaspoon extra-virgin olive oil
• ½ teaspoon dried marjoram
• 60 grams extra-lean ground beef, rolled into 4 mini meatballs
• 2 cups cauliflower florets
• 1 cup frozen Brussels sprouts, cooked according to package instructions
• Couple of slices of radicchio cabbage
• ¼ yellow pepper, sliced thin

Rosemary Sauce

• 1 tablespoon balsamic vinegar
• ½ tablespoon fresh rosemary leaves
• 1 teaspoon water
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon gluten-free Dijon mustard
• 1 small garlic clove
• Pinch sea salt
• Freshly ground pepper, to taste

Instructions

1. Preheat oven to 375F and line a baking sheet with parchment paper.
2. Place sliced butternut squash, marjoram and olive oil on one side of the pan, flip to coat. On the second side, place mini meatballs.
3. Cook in the oven for a total of 25 minutes, rotating the squash halfway through and removing the meatballs after 10 minutes, or until their internal temperature reaches 165F.
4. Meanwhile, pulse cauliflower florets just until broken down and the same size as rice. Place in the bowl of your steamer and steam for 2 minutes. Remove from heat, drop into a strainer and allow to sit for a couple of minutes.
5. Prepare Creamy Rosemary Sauce.
6. To assemble: begin with a bottom layer of “rice” then cabbage, cooked Brussels sprouts, roasted squash, and side layer of sliced bell peppers, topped with cooked meatballs and pour on the dressing.
7. Dig in!

Nutrition Information Per Serving