HEALTHY AND CHEAP CAULIFLOWER RICE LUNCH BOWL RECIPE | KITCHN
Steps:
- Arrange 2 racks to divide the oven into thirds and heat to 425°F. Place the sweet potatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, then season with 1/2 teaspoon of the salt and several grinds of black pepper. Toss to combine, then arrange into an even layer. Roast on the lower rack until beginning to brown, about 20 minutes.
- Flip the sweet potatoes and push them to one side. Add the pumpkin seeds to the now-empty portion of the baking sheet and crumble the feta into large pieces over the sweet potatoes. Place the cauliflower rice (if using frozen, break up any clumps first), turmeric, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and several grinds of black pepper on a second rimmed baking sheet and toss until evenly combined. Spread into an even layer.
- Place the sweet potatoes on the upper rack and the cauliflower rice on the lower rack. Roast until the pumpkin seeds are toasted, the sweet potatoes are golden-brown, and the feta is warmed through, 7 to 10 minutes more. Meanwhile, place the chickpeas, cilantro, lime zest, lime juice, remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, and several grinds of black pepper in a medium bowl and toss until evenly coated; set aside.
- For each serving: Transfer 1/4 of the rice, 1/4 of the sweet potato and feta mixture, and 1/4 of the chickpea mixture into a bowl. Sprinkle with 1/4 of the pepitas and top with a piece of the avocado (peel the avocado if eating immediately). Drizzle with more olive oil and season with salt and pepper as needed. Serve with a lime wedge.
Nutrition Facts : SaturatedFatContent 8.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 56.2 g, SugarContent 16.2 g, ServingSize Serves 4, ProteinContent 18.8 g, FatContent 34.7 g, Calories 577 cal, SodiumContent 1157.5 mg, FiberContent 18.7 g, CholesterolContent 0 mg
CAULIFLOWER RICE BURRITO BOWL RECIPE - FOOD.COM
Make and share this Cauliflower Rice Burrito Bowl recipe from Food.com.
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Place cauliflower in the bowl of a food processor. Pulse until cauliflower is very finely chopped and resembles quinoa. Heat a large cast iron skillet over high heat. Add 2 tablespoons olive oil, swirl to coat, and add cauliflower. Season with salt and pepper and cook, stirring only occasionally, until golden brown, about 5-6 minutes. Scrape into two serving bowls and top with lime zest. Return skillet to heat. Add 2 tablespoons olive oil. Add red pepper, onions, and jalapeno or serrano. Season with salt and pepper and cook until softened on medium-high heat, about 4 minutes. Add cumin seeds, toss to coat, and continue to cook until seeds are just toasted, about 30 seconds.
- Divide mixture between serving bowls. In a small bowl, combine beans, lime juice, and remaining 1 tablespoon olive oil. Season with salt and pepper and divide between serving bowls. Add avocado, herbs, yogurt or sour cream, and salsa to serving bowls, dividing evenly. Serve.
Nutrition Facts : Calories 810, FatContent 44.1, SaturatedFatContent 6.3, CholesterolContent 0, SodiumContent 275.8, CarbohydrateContent 85.7, FiberContent 30.6, SugarContent 13, ProteinContent 26.8
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One more firecracker recipe, so soon? Well, need I say I looove firecrackers?! Be it in sky on Diwali or be it in mouth with sweet and sour and hot firecracker sauce.. there is something exciting about these. Don't you think?
Today's recipe is my skinny take on firecracker cauliflower with marinated cauliflower florets, sauted on high heat to keep it crunchy and then coated in sweet and spicy finger-licking firecracker sauce. Yes, it is THAT simple recipe!
I call it skinny because it is plant-based, plus there is no breading, no eggs or corn starch, nor deep frying involved here. Just quick pan saute of cauliflower florets to keep them crisp tender, and then the magic of firecracker sauce.
For weekday dinner, I'm always looking for easy dinner ideas which are flavorful, healthier, and will keep my family from eating out. This crunchy sweet-n-sour cauliflower comes together in 10 minutes while I boil/steam rice on the side. And tastes like vegetarian make-over of Chinese sweet and sour chicken! No one feels they are eating boring yet my mission of meatless Monday dinner, at home, is accomplished!
So, let's ditch the delivery!!
Honestly, not just meatless Mondays.. this is my go-to recipe when I'm craving Chinese but we are on veggie diet. My inspiration behind this recipe is Panda Express's firecracker shrimp. For veggie version, I find cauliflower is perfect replacement of shrimp. So, I combined their firecracker shrimp, with my love for cauliflower into a homemade skinny Chinese-take-out-veggie-meal. No fried, not battered but sweet and spicy just like it.
I like to serve this *cauliflower stir-fry over steamed rice (instead of fried) with little sprinkle of sesame seeds and scallions. You can even serve it over quinoa or some lite cooked couscous. All of these will absorb the sauce and lots of flavor from cauliflower as it sits on top.
Simple, simply irresistible!
*Just make sure to lightly saute cauliflower so that it stays on little crunchy side. Rest, no one needs to know it is skinny dinner!
Why don't panda express sell cauliflower for vegetarians? Not steamed like they have broccoli but sweet and spicy like their firecracker shrimp. Please please somebody go and tell them to include this cauliflower recipe in their menu.
I bet it will sell like 'hot cakes'! All vegetarians will love it, I guarantee!
.. until they decide, I'm happy, with my skinny firecracker cauliflower and rice bowl, at home. It needs just 15 minutes from kitchen to dinner table. And luckily Vishal loves it as much as I do!
You guys, give it a try! I'm certain you will have most of the ingredients in your pantry and refrigerator right now! Invest 15 minutes in kitchen and help yourself with a Chinese-takeout-style (meatless) dinner! Feel free to add more veggies - bell pepper, celery, carrots! Go creative, make it your own, be a chef de home!! :-)
Have a wonderful Monday! -Savita x
PS: Super bowl is just around the corner!! Do check back for an exciting Chips and Salsa recipe! Believe me, you would want to make it for all football fans!
From chefdehome.com
Total Time 15 minutes
Cuisine Asian
- Divide into two bowl over portion of rice. Sprinkle sesame seeds on top. Garnish with scallions and cilantro. Serve hot. Enjoy!
CAULIFLOWER RICE BURRITO BOWLS | HY-VEE - HY-VEE RECIPES AND …
You won't believe how good cauliflower tastes in this burrito bowl recipe. Purchase pre-riced cauliflower or rice it yourself, then pan sear with taco seasoning. You'll never want to go back to traditional rice again!
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Reviews 4.0
Calories 360 per serving
- 4.
Divide cauliflower mixture among four serving bowls. Add desired toppings and drizzle with Avocado Crema.
CAULIFLOWER RICE BURRITO BOWL RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 810 per serving
- Divide mixture between serving bowls. In a small bowl, combine beans, lime juice, and remaining 1 tablespoon olive oil. Season with salt and pepper and divide between serving bowls. Add avocado, herbs, yogurt or sour cream, and salsa to serving bowls, dividing evenly. Serve.
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- For marinade, place 1 cup pineapple, yogurt, 2 tablespoons each cilantro and lime juice, 1/4 teaspoon salt, pepper flakes and chili powder in a food processor; process until blended. In a large bowl, toss chicken with marinade; refrigerate, covered, 1-3 hours., In a clean food processor, pulse cauliflower until it resembles rice (do not overprocess). In a large skillet, heat oil over medium-high heat; saute onion until lightly browned, 3-5 minutes. Add cauliflower; cook and stir until lightly browned, 5-7 minutes. Stir in 1 cup pineapple and the remaining 1 tablespoon lime juice and 1/2 teaspoon salt; cook, covered, over medium heat until cauliflower is tender, 3-5 minutes. Stir in remaining 1/2 cup cilantro. Keep warm., Preheat grill or broiler. Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat or in a greased foil-lined 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes per side. Let stand 5 minutes before slicing., To serve, divide cauliflower mixture among 4 bowls. Top with chicken, remaining 1 cup pineapple and, if desired, coconut and lime wedges.
THIS CHICKEN CAULIFLOWER RICE BOWLS RECIPE WILL SAVE THE KET…
SKINNY FIRECRACKER CAULIFLOWER RICE BOWL RECIPE | CHEFDEHO…
One more firecracker recipe, so soon? Well, need I say I looove firecrackers?! Be it in sky on Diwali or be it in mouth with sweet and sour and hot firecracker sauce.. there is something exciting about these. Don't you think?
Today's recipe is my skinny take on firecracker cauliflower with marinated cauliflower florets, sauted on high heat to keep it crunchy and then coated in sweet and spicy finger-licking firecracker sauce. Yes, it is THAT simple recipe!
I call it skinny because it is plant-based, plus there is no breading, no eggs or corn starch, nor deep frying involved here. Just quick pan saute of cauliflower florets to keep them crisp tender, and then the magic of firecracker sauce.
For weekday dinner, I'm always looking for easy dinner ideas which are flavorful, healthier, and will keep my family from eating out. This crunchy sweet-n-sour cauliflower comes together in 10 minutes while I boil/steam rice on the side. And tastes like vegetarian make-over of Chinese sweet and sour chicken! No one feels they are eating boring yet my mission of meatless Monday dinner, at home, is accomplished!
So, let's ditch the delivery!!
Honestly, not just meatless Mondays.. this is my go-to recipe when I'm craving Chinese but we are on veggie diet. My inspiration behind this recipe is Panda Express's firecracker shrimp. For veggie version, I find cauliflower is perfect replacement of shrimp. So, I combined their firecracker shrimp, with my love for cauliflower into a homemade skinny Chinese-take-out-veggie-meal. No fried, not battered but sweet and spicy just like it.
I like to serve this *cauliflower stir-fry over steamed rice (instead of fried) with little sprinkle of sesame seeds and scallions. You can even serve it over quinoa or some lite cooked couscous. All of these will absorb the sauce and lots of flavor from cauliflower as it sits on top.
Simple, simply irresistible!
*Just make sure to lightly saute cauliflower so that it stays on little crunchy side. Rest, no one needs to know it is skinny dinner!
Why don't panda express sell cauliflower for vegetarians? Not steamed like they have broccoli but sweet and spicy like their firecracker shrimp. Please please somebody go and tell them to include this cauliflower recipe in their menu.
I bet it will sell like 'hot cakes'! All vegetarians will love it, I guarantee!
.. until they decide, I'm happy, with my skinny firecracker cauliflower and rice bowl, at home. It needs just 15 minutes from kitchen to dinner table. And luckily Vishal loves it as much as I do!
You guys, give it a try! I'm certain you will have most of the ingredients in your pantry and refrigerator right now! Invest 15 minutes in kitchen and help yourself with a Chinese-takeout-style (meatless) dinner! Feel free to add more veggies - bell pepper, celery, carrots! Go creative, make it your own, be a chef de home!! :-)
Have a wonderful Monday! -Savita x
PS: Super bowl is just around the corner!! Do check back for an exciting Chips and Salsa recipe! Believe me, you would want to make it for all football fans!
From chefdehome.com
Total Time 15 minutes
Cuisine Asian
- Divide into two bowl over portion of rice. Sprinkle sesame seeds on top. Garnish with scallions and cilantro. Serve hot. Enjoy!
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