Cauliflower Rice Bowl (Printer-friendly)

A vibrant low-carb bowl with riced cauliflower, lean protein, and fresh vegetables perfect for nutritious meals.

# What You Need:

→ Cauliflower Rice

01 - 1 large head cauliflower (approximately 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 and 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 fresh lemon juice
19 - 1 teaspoon tahini
20 - Salt and black pepper to taste

# How to Make It:

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 to 7 minutes until just tender. Set aside and keep warm.
03 - In a separate 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 to 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 to 4 minutes until just tender but still crisp.
06 - Divide cauliflower rice among four serving 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.

# Cooking Tips:

01 -
  • It comes together in thirty minutes flat, which means even on chaotic evenings you're eating something real and colorful.
  • You can prep it in stages and adapt it to whatever's in your fridge without losing the soul of the dish.
  • It fills you up completely while staying light, the kind of meal that doesn't leave you sluggish but genuinely satisfied.
02 -
  • Don't wait too long between cooking and eating; cauliflower rice starts to release water after it sits, so assemble your bowls the moment everything is ready.
  • If you're meal prepping this, keep the components separate in containers and assemble fresh when you're ready to eat—your future self will thank you.
03 -
  • If you don't have a food processor, a box grater works perfectly fine—it just takes a little longer and honestly feels more meditative.
  • Don't be shy with the spices on the chicken; what seems like a lot of paprika and garlic powder is actually what makes it taste good enough to crave.
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