Golden Turmeric Vegetable Rice

• 1 cup cooked jasmine rice
• 1.5 cups cooked diced zucchini (from about 2 cups raw)
• 1 cup cooked sliced carrot (from about 1.5 cups raw)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 tbsp olive oil
• 1 tsp turmeric
• 1 clove garlic
• 1/2 lemon

• 2 cup cooked jasmine rice
• 3 cups cooked diced zucchini (from about 2 cups raw)
• 2 cup cooked sliced carrot (from about 1.5 cups raw)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 tbsp olive oil
• 2 tsp turmeric
• 2 clove garlic
• 1 lemon

• 3 cup cooked jasmine rice
• 4 1/2 cups cooked diced zucchini (from about 2 cups raw)
• 3 cup cooked sliced carrot (from about 1.5 cups raw)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tbsp olive oil
• 3 tsp turmeric
• 3 clove garlic
• 1 1/2 lemon

• 4 cup cooked jasmine rice
• 6 cups cooked diced zucchini (from about 2 cups raw)
• 4 cup cooked sliced carrot (from about 1.5 cups raw)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tbsp olive oil
• 4 tsp turmeric
• 4 clove garlic
• 2 lemon

1. Warm the olive oil with the garlic and turmeric over medium heat, about 1 minute, until fragrant and golden.

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2. Add the zucchini and carrot and cook, stirring, 7 to 9 minutes, until tender when pierced.

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3. Add the baby spinach and cook 1 to 2 minutes, until just wilted.

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4. Fold in the cooked rice and warm through, 2 to 3 minutes, until steaming.

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5. Squeeze the lemon over the top and serve.

• Calories422
• Protein8g
• Carbs67g
• Fat14g
• Fiber7g
• Sodium113mg

• Inflammation
• Eating Well
• Gut Health
• Mood Support

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