Cauliflower Rice Bowl (Printable Version)

Riced cauliflower with spiced chicken, bell peppers, broccoli, and fresh toppings for a satisfying low-carb meal.

# Components:

→ Cauliflower Rice

01 - 1 large head cauliflower (about 1.5 lbs), riced
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Protein

05 - 14 oz boneless, skinless chicken breast or thighs, cut into bite-size pieces
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Vegetables & Toppings

11 - 1 red bell pepper, diced
12 - 1 cup broccoli florets
13 - 1 cup cherry tomatoes, halved
14 - 1 avocado, sliced
15 - 2 tablespoons fresh cilantro or parsley, chopped
16 - 1/4 cup feta cheese, crumbled (optional)

→ Sauce

17 - 2 tablespoons plain Greek yogurt
18 - 1 tablespoon lemon juice
19 - 1 teaspoon tahini
20 - Salt and pepper to taste

# Preparation steps:

01 - Remove leaves and stem from cauliflower, chop into florets, and pulse in a food processor until rice-sized consistency is achieved.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add riced cauliflower, season with salt and pepper, and sauté for 5 to 7 minutes until just tender. Transfer to a bowl and keep warm.
03 - In a bowl, combine chicken pieces with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated.
04 - Heat a nonstick skillet over medium-high heat. Add seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and fully cooked through. Transfer to a clean plate.
05 - In the same skillet, add diced bell pepper and broccoli florets. Sauté for 3 to 4 minutes until just tender while maintaining a crisp texture.
06 - Divide cooked cauliflower rice evenly among four bowls. Top each bowl with cooked chicken, sautéed vegetables, cherry tomatoes, avocado slices, and fresh herbs.
07 - Drizzle each bowl with yogurt-tahini sauce if desired and sprinkle with feta cheese. Serve immediately while warm.

# Expert Advice:

01 -
  • It tastes indulgent but leaves you feeling light and energized instead of sluggish.
  • You can prep everything in advance and toss it together in minutes when hunger strikes.
  • The color alone makes you feel like you're doing something good for yourself.
  • It's endlessly adaptable to whatever protein or vegetables you have on hand.
02 -
  • Don't cook the cauliflower rice too long or it gets soggy and loses its texture.
  • If you're meal prepping, keep the avocado and sauce separate until you're ready to eat.
  • Chicken thighs are more forgiving than breasts and won't dry out as easily.
03 -
  • Use a box grater if you don't have a food processor, it just takes a few extra minutes.
  • Let the chicken sit undisturbed in the pan for the first 2 minutes so it gets a proper sear.
  • Taste the cauliflower rice before assembling and add more salt if needed, it's the foundation of the whole bowl.
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