Spinach Artichoke Bowl

Creamy, cheesy cauliflower rice is the foundation to this spinach artichoke bowl with marinated mushrooms.

Mushrooms:
16 Medium Portobello mushrooms, sliced
4 tbsp balsamic vinegar
⅓ cup Tamari sauce (soy)
⅓ cup olive oil
4 cloves garlic, minced
1 Tbsp lemon juice
1 tsp dried rosemary
1 tsp dried oregano
½ tablespoon dried thyme
Salt & Pepper, to taste

Spinach Artichoke:
1 sweet onion, chopped
4 cups spinach, chopped
1 jar marinated artichoke hearts, drained
1 red bell pepper, chopped
1 tsp minced garlic
1 Tbsp coconut oil

Cauliflower Rice:
1 head cauliflower, trimmed and cut into florets
10 oz. goat cheese
1/4-1/2 cup broth
1 tsp garlic powder
salt & pepper, to taste
pinch of nutmeg

View the full recipe at Simple Roots Wellness →