Wilted arugula with roasted portobellos and onions

I feel that its helpful for clients and followers to see the posted pictures of my dinner plate. 1) because I fill that baby up to the brim and 2) because I think it shows how many different veggies there are that can make a filling, nutritious dinner.

I try and get several different plants onto my plate in the evening, and look to sources such as nuts, seeds, tofu, chickpeas/beans or quinoa as my protein. This January, as part of my THRIVE program, I’m super focused on bringing the veggies front a center.

This recipe was kind of a last minute throw-together, and I didn’t even know if worth it to share. I did get some questions on it though and love that it takes all of 15 minutes to prep.

Recipe below. Let me know what you think!

2-3 cups arugula

1 package of portobello mushrooms (or any kind will work honestly)

1 small onion, chopped into half moon slivers

1 cup cauliflower rice

Method:

Heat oven to 375 degrees. Clean mushrooms and dry thoroughly. Line a baking sheet with foil or parchment paper. Add mushrooms and onions to baking sheet, toss with olive oil (or alternatively spray with avocado oil spray. I have one from Chosen foods that I love to use for roasting veggies as it is sprayed evenly!). Add salt and pepper to taste. Place baking sheet in oven. Toss after10 minutes or so.

Meanwhile, heat 1 tbsp of olive oil in a pan on the stovetop. Once warm, add cauliflower rice and stir occasionally. It will take about 7-10 minutes to cook through and soften. Add a bit of salt, pepper and even a dash of turmeric.

After about 15 minutes, once mushrooms soften and onions brown, remove from oven.

Add all warm ingredients (cauliflower rice, mushrooms and onion) to the arugula and mix. Drizzle with tahini and enjoy warm!