This post was sponsored by Green Giant as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Prep the ingredients for our Riced Veggie Bowls with Smoked Salmon on Sunday for easy dairy and gluten free suppers and brown bag lunches all week long.

Can I tell y’all how excited I am that the back to school season is almost here? I love summer as much as (or probably more) than the next person, but Lordy… I need my routine back. Sure, the school season has a hustle and bustle to it that can be tough to adjust to, but that ain’t nothing compared to how insane this summer is/was!

We spent a lot of this summer traveling, and when we weren’t on the road, I didn’t spend a lot of time in the kitchen. It’s been too darn hot. Instead of hanging out over the grill and doing a lot of cooking, I’ve been whipping up veggie loaded meals that are cool and refreshing.

These Riced Veggie Bowls with Smoked Salmon have been a staple for my family. I’ve been prepping the veggies at the beginning of the week, then mixing and matching ingredients and dressings for a variety of lunches and dinners.

Green Giant Riced Veggies are convenient with each package going from freezer to table in just 6 minutes!! No prep or clean up like you do with ricing fresh vegetables on your own. Riced Veggies are a naturally gluten-free low-calorie food and with 85% fewer calories than standard rice, they’ve been helping me stick to my diet-goals after my travel splurges this summer!

Riced Veggie Bowls with Smoked Salmon

Preheat the oven to 425 degrees Fahrenheit. Coat a large baking sheet with cooking spray and spread out Green Giant Riced Veggies (I love the kohlrabi variety in this recipe) in an even layer. Bake for 5-7 minutes, stirring occasionally, until toasted in spots. Remove from the oven and add to your bowl.

While the riced veggies are roasting, prep the veggies and flake the smoked salmon. If you’re making this recipe in advance, store veggies, salmon, and toasted riced veggies in separate containers.

When ready to serve, add the chopped veggies and salmon to the bowl with the riced veggies. Toss with your favorite dressing. For this recipe, I used a drizzle of olive oil, the juice of 1/2 a lemon, and a pinch of salt and pepper. I’ve also made this with an Asian vinaigrette, and it’s awesome.

Ready to make your own Green Giant Riced Veggie Bowls? Be sure to download this $1.00 off coupon. Looking forward to hearing what your favorite Green Giant Riced Veggies variety is! And, now through Monday, August 27th, be sure to enter the sweepstakes below for a chance to win one of ten prize packs, consisting of a $50 gift card and 10 full-value product coupons, per person!

Green Giant Riced Veggies Sweepstakes

I-C will randomly select winners from all program entries and will facilitate fulfillment of the winning prizes

Need a few other light and low effort meals to enjoy during the back to school season? Try our Shrimp and Salmon Foil Packs and Green Giant Riced Veggies would be a great substitute for the couscous in this veggie-loaded salad!

Riced Veggie Bowls with Smoked Salmon

Yield: 1 rice bowl

Prep the ingredients for our Riced Veggie Bowls with Smoked Salmon on Sunday for easy dairy and gluten free suppers and brown bag lunches all week long.

Ingredients

Per Rice Bowl:
1 package of Green Giant Riced Veggies
1/2 cucumber, chopped
1/2 red bell pepper, chopped
1/2 cup of shredded red cabbage
1/4 cup of shredded carrots
1/2 cup of flaked smoked salmon
Salad dressing: I like mine with olive oil, fresh lemon juice, salt and pepper
optional: fresh herbs

Instructions

Preheat the oven to 425 degrees Fahrenheit. Coat a large baking sheet with cooking spray and spread out Green Giant Riced Veggies (I love the kohlrabi variety in this recipe) in an even layer. Bake for 5-7 minutes, stirring occasionally, until toasted in spots. Remove from the oven and add to your bowl.
While the riced veggies are roasting, prep the veggies and flake the smoked salmon. If you're making this recipe in advance, store veggies, salmon, and toasted riced veggies in separate containers.
When ready to serve, add the chopped veggies and salmon to the bowl with the riced veggies. Toss with your favorite dressing. For this recipe, I used a drizzle of olive oil, the juice of 1/2 a lemon, and a pinch of salt and pepper. I've also made this with an Asian vinaigrette, and it's awesome.