Zucchini, Corn, and Tomato Rice Bowls.
Kelly Roenicke
This vegetable rice bowl could NOT be any simpler or more delicious! Summer vegetables prepared simply for a healthy dinner.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Dish
Cuisine Dairy Free, gluten free, vegan.
Servings 4
Calories 275 kcal
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Cook the onion in the olive oil in a large skillet over medium heat, until it starts to soften, about 5 minutes.
Add the zucchini and corn kernels, and cook for a few minutes until tender. The zucchini should be softer, but still bright green.
Add the Italian seasoning, salt, and pepper and stir. At the last minute add the cherry tomatoes and stir.
Place the cooked rice in bowls and top with the vegetables.
Calories: 275kcalCarbohydrates: 49gProtein: 11gFat: 4gSodium: 21mgPotassium: 1386mgFiber: 4gSugar: 5gVitamin A: 1475IUVitamin C: 100.2mgCalcium: 94mgIron: 3mg
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