4cupsriced cauliflower(purchased, fresh or frozen or make yourself in a food processor, pulsing cauliflower until it resembles "rice" (crumbles))
1poundkielbasa sausagesliced
1/2pound mediumshrimppeeled and deveined
2tablespoonsolive oil
1/4cuplow sodium chicken brothor use bone broth
1teaspoonpaprika
1/2teaspooncayenne pepper
1/2teaspoongarlic powder
sea salt and freshly ground black pepperto taste
2mediumavocadopeeled, pitted and sliced
Instructions
Preheat oven to 375 degrees.
In a large bowl, toss together all ingredients. Once fully combined, spread out over a large baking sheet that’s lined with parchment paper.
Place in oven to bake for 20 to 25 minutes or until all veggies are tender and shrimp are pink and opaque. Serve hot topped with avocado.
Notes
Serving Suggestion: Big Salad tossed with Leanne’s Basic Vinaigrette (1 head lettuce (any kind but not iceberg), torn, Salad veggies of choice, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 garlic clove, pressed, Dried basil, to taste, Dried oregano, to taste.Directions- In a large bowl, toss together torn lettuce and salad veggies of your choice. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)