Caprese Rice Bowl

• 1 cup cooked brown rice
• 3/4 cup fresh mozzarella
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup cooked sliced zucchini (from about 1.5 cups raw)
• 1 cup cooked sliced mushrooms (from about 2 cups raw)
• 2 tomatoes, sliced
• 1/4 cup basil
• 1 tbsp olive oil

• 2 cup cooked brown rice
• 1 1/2 cup fresh mozzarella
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 cup cooked sliced zucchini (from about 1.5 cups raw)
• 2 cup cooked sliced mushrooms (from about 2 cups raw)
• 4 tomatoes, sliced
• 1/2 cup basil
• 2 tbsp olive oil

• 3 cup cooked brown rice
• 2 1/4 cup fresh mozzarella
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 cup cooked sliced zucchini (from about 1.5 cups raw)
• 3 cup cooked sliced mushrooms (from about 2 cups raw)
• 6 tomatoes, sliced
• 3/4 cup basil
• 3 tbsp olive oil

• 4 cup cooked brown rice
• 3 cup fresh mozzarella
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 cup cooked sliced zucchini (from about 1.5 cups raw)
• 4 cup cooked sliced mushrooms (from about 2 cups raw)
• 8 tomatoes, sliced
• 1 cup basil
• 4 tbsp olive oil

1. Warm the olive oil in a skillet over medium heat, about 1 minute, until it shimmers.

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2. Add the mushrooms and cook, stirring, 5 to 6 minutes, until softened and browned and their liquid has cooked off.

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3. Add the zucchini and cook 3 to 4 minutes, until tender and lightly golden.

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4. Add the spinach and cook 1 to 2 minutes, until just wilted, then season with salt.

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5. Spoon the warm rice into a bowl and top with the cooked vegetables.
6. Arrange the fresh mozzarella and sliced tomato on top, scatter the basil, drizzle with a little olive oil, and serve.

• Calories630
• Protein30g
• Carbs55g
• Fat35g
• Fiber7g
• Sodium574mg

• Eating Well
• Inflammation

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