Cauliflower Rice Bowl (Printable)

A vibrant low-carb bowl with riced cauliflower, seasoned protein, and colorful vegetables for a satisfying meal.

# What You Need:

→ Cauliflower Rice

01 - 1 large head cauliflower (about 24.7 oz), riced
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Protein

05 - 14.1 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

# How-To:

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

# Expert Advice:

01 -
  • It comes together in half an hour, which means you can make it on a weeknight without stress.
  • The cauliflower rice soaks up all the flavors without weighing you down like regular grains.
  • You can swap the protein and veggies based on whatever is in your fridge.
  • It feels like a restaurant bowl but costs a fraction of the price.
02 -
  • Don't skip drying the riced cauliflower if it looks wet, or your bowl will turn into a puddle.
  • Cook the chicken over medium high heat, not high, or the outside will burn before the inside cooks through.
  • Taste the cauliflower rice before you set it aside because underseasoned cauliflower tastes like nothing.
03 -
  • Use a box grater if you don't have a food processor, it just takes a little longer and makes a bit of a mess.
  • Toast some sesame seeds or pumpkin seeds and sprinkle them on top for extra crunch and a nutty flavor.
  • If you want more sauce, double the yogurt tahini mixture because it disappears quickly once everyone starts eating.
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