Cauliflower Rice Bowl (Printable)

A colorful, low-carb bowl featuring riced cauliflower, seasoned chicken, and crisp vegetables topped with fresh herbs and creamy avocado.

# 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 & 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

# Directions:

01 - Remove leaves and stem from cauliflower head, chop into florets, and pulse in a food processor until rice-sized grains form. Set aside.
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. Transfer to a plate and keep warm.
03 - In a mixing bowl, toss chicken pieces or tofu 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 brown and cooked through. Transfer to a clean plate.
05 - In the same skillet, add diced bell pepper and broccoli florets. Sauté for 3 to 4 minutes until tender-crisp, maintaining a slight crunch.
06 - Divide cooked cauliflower rice evenly among four bowls. Top each bowl with cooked chicken, sautéed vegetables, halved cherry tomatoes, avocado slices, and fresh herbs.
07 - Drizzle each bowl with yogurt-tahini sauce if desired and sprinkle with crumbled feta cheese. Serve immediately.

# Expert Hints:

01 -
  • You'll feel genuinely full without that post-lunch energy crash that comes from heavy grains.
  • The whole thing comes together faster than ordering takeout, which means weeknight dinners actually happen.
  • It's endlessly customizable—your fridge scraps become tomorrow's masterpiece instead of compost.
02 -
  • Don't overcrowd your skillet when cooking the cauliflower or it'll steam instead of sauté—work in batches if your pan is small, and yes this adds five minutes but the difference is noticeable.
  • If you make the yogurt sauce, do it while everything's still cooking because cold sauce on hot vegetables creates this wonderful temperature contrast that makes each bite more interesting.
03 -
  • Buy your cauliflower whole and process it yourself—the texture is better and you'll use less of it than pre-riced versions which compress during storage.
  • The secret to vegetables that taste like food instead of diet rules is cooking them in stages so some get color while others stay crisp, giving you variety in every bite.
Return