Veggie-Packed Cauliflower Rice Bowl

1.Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

2.Place the carrot sticks and sliced squash on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat evenly and spread in a single layer.

3.Roast the vegetables in the preheated oven for 20-25 minutes, turning halfway through, until tender and slightly caramelized.

4.While the vegetables roast, cook the bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain, then crumble into small bits. Reserve 1 tablespoon of the bacon fat in the skillet and discard the rest.

5.Add the cauliflower rice to the skillet with the reserved bacon fat over medium heat. Sauté for 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly golden. Season with salt and pepper to taste.

6.Add the corn kernels to the skillet with the cauliflower rice and cook for an additional 2-3 minutes until heated through. Remove from heat.

7.To assemble, divide the cauliflower rice and corn mixture evenly among four bowls. Top each bowl with roasted carrots and squash, sprinkle with crispy bacon bits, and garnish with fresh cilantro.

8.Squeeze fresh lime juice over each bowl just before serving to add a bright, zesty finish.