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

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.
20 minutes
10 minutes
Difficulty:
Easy
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.

Serves: 4

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Ingredients

Cilantro Cauliflower Rice

Carrot Ginger Dressing

Bowls

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Process

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
  1. 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.
  2. 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.
  3. Turn the heat off and stir in 2 tablespoons lime juice, 1 teaspoon of sea salt, and the cilantro. Set the cauliflower rice aside.
  4. 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.
  5. 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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