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Veggie Kabobs with Carrot & Pea Cauli Rice

Keto & Low Carb
Vegan & Plantbased
Veggie Kabobs with Carrot & Pea Cauli Rice
Carbs 52
Time 45 mins
Calories 250
Serves 3 people
Veg Servings 2


  • 2 Pouches Fullgreen Riced Cauliflower with Carrot & Peas
  • 1 can of jackfruit chunks
  • 2 cups pineapple chunks (fresh or canned)
  • 1/2 red onion, chopped
  • 1 cup of whole white mushrooms
  • 1 bell pepper, chopped
  • 1 cup BBQ sauce
  • Cilantro for garnishing


  1. 1 Wash and prepare the veggies. In a large resealable plastic bag, add half (1/2 cup) of barbecue sauce, then place jackfruit, pineapple, onion wedges, mushrooms, and bell peppers in the bag with bbq sauce. Seal, toss around to coat and refrigerate 4 to 24 hours.
  2. 2 Preheat grill or skillet to medium-high heat.
  3. 3 Discard marinade, and thread the vegetables onto skewers, leaving a small space between each item.
  4. 4 Grill the skewers for 15 minutes, turning as needed, or until the vegetables are tender.
  5. 5 Prepare the Fullgreen Cauliflower Rice with Carrot & Peas according to package directions and serve into bowls. Top the rice with the kabobs and serve with the remaining barbecue sauce and some fresh cilantro leaves.


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Veggie Kabobs with Carrot & Pea Cauli Rice
Made With Riced Cauliflower with Carrots & Peas

Veggie Kabobs with Carrot & Pea Cauli Rice

Carbs: 52
Calories: 250
Veg Servings: 2

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