Dinner Time🌱

Well hello there lovers... here we are full swing into MARCH.... Like how TF did that happen. They say that time moves quicker the older you get which slightly terrifies me cause I REALLY can’t imagine it moving quicker.. Any-hoo..  

In the spirit of moving quickly let’s talk about this here bowl of deliciousness😁 



As we all know having meal prep on hand saves a bucket load of time. That really is a no brainer right? So is having plain old leftovers in the freezer. If you’re anything like me you tend to over make. Roasting too many veggies is never an issue in my house. We freeze for later and that’s when dishes like these get made. For this idea I remembered I had frozen roasted cauliflower and then the recipe flowed from there. 


  • 1 1/2c dethawed roaster cauliflower
  • 1c nondairy milk
  • 2tbsp olive oil
  • 2 cloves garlic
  • 1tbsp chilli flakes
  • himalayan sea salt and cracked pepper (to taste) 
  • 1tbsp nutritional yeast
  • 2 small zucchini zoodled
  • 1/2c frozen peas
  • 1/2c chickpeas  
  • handfull sliced cremini mushrooms  
  • two fistfuls baby spinach
  • mixed greens

>> sauté garlic, chilli flakes, olive oil salt and pepper until fragrant. Add 1tbsp of garlic mix to a high powered blender (I use Blendtec) and add in cauliflower, mylk, nooch and more salt and pepper to taste. Sauce is done>>

>>back to pan add a splash more olive oil and throw in shrooms, chickpeas and peas. Sauté till shrooms are cooked and peas turn bright green💚>>add in zoodles, baby spinach and sauce and toss to combine>>place on top of mixed greens and top with extra chilli flakes(if ya like🔥), more nooch or vegan parm if on hand and some pea shoots (also optional but VERY  instagramable😁). 

Annnnd Voila. This takes literally 20 min from start to finish including the chopping. If it takes you longer..who cares.. enjoy the process!