A nutritious wild rice bowl featuring roasted rosemary mushrooms and an easy red cabbage slaw. The bowl includes added arugula, cucumbers, and red peppers, making it perfect for meal prep. Top it off with an egg for protein.
1: Spread sliced white mushrooms onto a sheet pan.
2: Add 4 tablespoons of olive oil, salt, pepper, garlic powder, and fresh rosemary to the mushrooms.
3: Roast the mushrooms at 375°F for 25 minutes.
4: For the slaw, mix 2 cups of red cabbage, 3 tablespoons of lemon juice, and 1 teaspoon of salt, then refrigerate.
5: Combine the roasted mushrooms, slaw, arugula, cucumbers, and red peppers in a bowl.
6: Top with an egg for protein.
