Description
This cauliflower rice bowl is fresh, filling, and loaded with colorful veggies, protein, and a zesty sauce. Whether you’re keeping it low-carb, gluten-free, or just want a light and satisfying meal, this bowl delivers flavor and crunch in every bite!
Ingredients
For the Bowl:
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4 cups cauliflower rice (store-bought or homemade)
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1 tablespoon olive oil
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Salt and pepper, to taste
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1 cup cooked chicken breast or tofu, diced
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1/2 cup cherry tomatoes, halved
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1/2 cup cucumber, diced
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1/2 avocado, sliced
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1/4 cup shredded carrots
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2 tablespoons red onion, thinly sliced
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2 tablespoons feta cheese or dairy-free alternative
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1 tablespoon chopped fresh parsley or cilantro
For the Dressing:
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2 tablespoons olive oil
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1 tablespoon lemon juice
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1 teaspoon Dijon mustard
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1 teaspoon honey (or maple syrup for vegan option)
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Salt and pepper, to taste
Instructions
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Cook the cauliflower rice:
In a skillet, heat 1 tablespoon olive oil over medium heat. Add cauliflower rice, season with salt and pepper, and sauté for 5–7 minutes until tender. Set aside. -
Make the dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. -
Assemble the bowls:
Divide the cooked cauliflower rice into two bowls. Top each with chicken or tofu, cherry tomatoes, cucumber, avocado, carrots, red onion, and feta.
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Drizzle with dressing, sprinkle with chopped herbs, and serve immediately.
Notes
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You can prep all the components ahead of time for quick meals throughout the week.
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Add a hard-boiled egg, roasted chickpeas, or nuts for extra protein or crunch.
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Swap the dressing for a tahini or yogurt-based sauce if you prefer.