Cauliflower Rice Bowl (Print version)

A colorful low-carb bowl with seasoned cauliflower rice, protein, and fresh veggies for a complete nutritious meal.

# What You'll Need:

→ Cauliflower Rice

01 - 1 large head cauliflower (approximately 1.5 lbs), riced
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Protein

05 - 14 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

# Directions:

01 - Remove leaves and stem from cauliflower, chop into florets, and pulse in a food processor until rice-sized grains 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 small bowl, combine chicken pieces with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated.
04 - Heat a nonstick skillet over medium-high heat. Add 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. Remove from heat.
06 - Whisk together Greek yogurt, lemon juice, and tahini in a small bowl. Season with salt and pepper to taste.
07 - Divide cauliflower rice equally among four bowls. Top each with cooked chicken, sautéed vegetables, cherry tomatoes, avocado slices, and fresh herbs.
08 - Drizzle optional yogurt-tahini sauce over each bowl and sprinkle with feta cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than you can order delivery, and you'll actually feel better afterward.
  • The contrast of textures—crispy cauliflower, tender chicken, creamy avocado—keeps your mouth interested the whole time.
  • You can swap almost anything in or out depending on what's in your fridge, so it never gets boring.
02 -
  • Don't overcrowd your skillet when you're cooking the chicken—if pieces are touching, they'll steam instead of brown, and that's the difference between something tasty and something bland.
  • The cauliflower rice continues cooking slightly after you remove it from heat, so pulling it off a minute or two before it seems fully done prevents it from turning mushy by the time you eat it.
03 -
  • Room-temperature cauliflower rice browns better than cold rice straight from the fridge, so let it sit out for a few minutes while you prep your other ingredients.
  • Save your avocado for the absolute last moment—slice it only after everything else is plated, and it'll stay creamy and vibrant instead of turning that grayish-green that makes you sad.
Go back