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Whole30 Harvest Rice

Octonuts Whole30 Harvest Rice

A savory and sweet fall flavor explosion awaits in this Whole30, vegan, grain free, gluten free, dairy free, Paleo, and Keto friendly recipe — an easy to prepare, delicious and healthy side dish.

Octonuts Cold Pressed Virgin Almond Oil Recipe

INGREDIENTS

Whole30 Harvest Rice Ingredients

2 cups Brussels sprouts, halved
1 large sweet potato, cut into 1 inch cubes
2 TBSP Octonuts Cold Pressed Virgin California Almond Oil, divided
1 TBSP balsamic vinegar
2 cups cauliflower rice
1/4 cup unsweetened dried cranberries
1/3 cup pecans or nut of choice

HOW TO

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Add Brussels sprouts and sweet potatoes to a large mixing bowl.

In a small bowl, combine 1 TBSP of the Octonuts Cold Pressed Virgin Almond Oil with balsamic vinegar. Pour this mixture over veggies. Toss together until veggies are covered in oil. Spread out in one even layer on the baking sheet. Bake for 30 minutes, flipping after 15 minutes. Remove from oven.

Meanwhile, add cauliflower rice and the remaining 1 TBSP almond oil to a skillet. Cook for 3-4 minutes, until warmed through. Add cauliflower rice to a large mixing bowl. Top with cooked Brussels sprouts and sweet potatoes. Add dried cranberries and pecans and toss together. Pour everything into a casserole dish or preferred dish. Enjoy!

Octonuts Whole30 Harvest Rice

Octonuts Whole30 Cauliflower Rice

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Lunch, Dinner
Servings: 6 servings

Recipe thanks to Addison of OrganicallyAddison.com
@organicallyaddison