Main Dishes

Scallops & Red Pepper Parsley Butternut Rice

Megan Olson
October 14, 2016

Paleo Scallops & Red Pepper Parsley Butternut Rice! An easy 30 minute veggie packed meal bursting with warm, comforting flavors that pairs with any protein. Gluten Free + Low Calorie + Paleo

4
16 scallops
1 tbsp extra virgin olive oil
1 red bell pepper, diced
1 cup white onion, diced
2 cloves of garlic, minced
3 cups butternut squash, riced*
½ cup vegetable broth
½ tsp paprika
½ tsp chili powder
¼ tsp red pepper flakes
2 tbsp dried parsley
salt & pepper to taste
Place butternut squash cubes in a blender or food processor and pulse until it becomes a rice like consistency, do not over process. Place a large skillet over medium high heat and add olive oil, onion,...
See the full directions on my site
Nutritions

Calories
183

Sodium
576mg
24% DV

Fat
4g
7% DV

Protein
15g
31% DV

Carbs
22g
7% DV

Fiber
5g
20% DV
Fish Low-Calorie Gluten-Free Dinner Low-Fat Dairy-Free

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8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
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Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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