Vegan Taco bowls with Cilantro Lime Cauliflower Rice
The recipe Vegan Taco bowls with Cilantro Lime Cauliflower Rice could satisfy your Mexican craving in
Vegan Spring Risotto
Ingredients
- 1 tablespoon olive oil
- 1 medium fennel bulb, trimmed and chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- 1 (14 ounce) can vegetable broth
- 1 ¾ cups water
- 12 ounces fresh asparagus and/or green beans, trimmed and cut into 1-inch pieces
- 2 cups coarsely chopped fresh arugula or spinach
- ½ cup chopped radishes
- ¼ cup chopped fresh Italian parsley
- ¼ cup chopped fresh mint or basil
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