Chicken, Veggie, and Cauliflower Rice Bowls (Edit recipe)

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These bowls are great for meal prep and easy to assemble. The carrot ginger dressing is bright and flavorful and adds an extra layer of flavor to the bowls. If you tolerate grains, you can easily swap the cauliflower rice for white or brown rice.

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PREP TIME

20 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 4

Ingredients

Cilantro Cauliflower Rice

20 oz Cauliflower Rice (click for recipe), frozen
2 Tbsp Avocado Oil
2 Tbsp Lime Juice
1 tsp Sea Salt
0.5 cup Cilantro, roughly chopped

Carrot Ginger Dressing

0.333 cup Avocado Oil
0.333 cup Rice Vinegar
1 Tbsp Ginger Root, minced
2 cloves Garlic, minced
0.666 cup Carrots, shredded
1 Tbsp Lime Juice
2 whole Medjool Dates, soaked in boiling water for 10 minutes
0.5 tsp Sea Salt

Bowls

1 lb Skinless Chicken Breast, cooked and diced
2 cups Broccoli, thinly sliced
4 cups Red Cabbage, thinly sliced
4 cups Kale, thinly sliced and massaged
2 whole Green Onion (Scallion), thinly sliced
0.5 whole English Cucumber, thinly sliced
2 whole Avocado, diced
0.25 cup Cilantro, roughly chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large sauté pan on medium heat, add 2 tablespoons of avocado oil. Once the pan is hot, add the cauliflower rice and spread it into an even layer covering the bottom of the pan.
Let the rice sit; do not stir or mix the rice around the pan until the cauliflower begins to turn golden brown, about 3-5 minutes.
Turn the heat off and stir in 2 tablespoons lime juice, 1 teaspoon of sea salt, and the cilantro. Set the cauliflower rice aside.
Make the dressing by adding the dates, avocado oil, rice vinegar, ginger, garlic, carrots, 1 tablespoon of lime juice, and ½ teaspoon of sea salt to a high-speed blender. Blend until the dressing is smooth and creamy.
Assemble the bowls by adding cauliflower rice, broccoli, cabbage, kale, green onions, cilantro, cucumber, avocado, and diced chicken to four bowls and drizzle with the dressing.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	589
Fat:	38 g
Carbohydrates:	27 g
Protein:	32 g
Cholesterol:	70 g
Sodium:	1217 mg
Fiber:	10 g
Sugars:	8 g
Calculated per serving.