Cauliflower Rice Bowl (Printable)

A vibrant, low-carb bowl featuring riced cauliflower, spiced chicken, and colorful fresh vegetables for a satisfying 30-minute meal.

# Components:

→ Cauliflower Rice

01 - 1 large head cauliflower (about 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 crumbled feta cheese, optional

→ Sauce

17 - 2 tablespoons plain Greek yogurt
18 - 1 tablespoon fresh lemon juice
19 - 1 teaspoon tahini
20 - Salt and pepper to taste

# Method:

01 - Remove leaves and stem from cauliflower head, chop into florets, and pulse in a food processor until rice-sized pieces form. Work in batches if necessary.
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 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 seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate.
05 - In the same skillet, quickly sauté bell pepper and broccoli florets for 3 to 4 minutes until just tender with a slight crunch remaining.
06 - Divide cooked cauliflower rice evenly among four bowls. Top each with cooked chicken, sautéed vegetables, cherry tomato halves, avocado slices, and fresh cilantro.
07 - Drizzle each bowl with yogurt-tahini sauce if desired and sprinkle with crumbled feta cheese. Serve immediately while warm.

# Expert Advice:

01 -
  • You can have a restaurant-quality bowl on the table in under 30 minutes, which somehow feels like cheating but isn't.
  • It tastes indulgent while actually nourishing your body, so there's zero guilt afterward.
  • Every component comes together in one kitchen session without requiring a thousand pans or complicated timing.
02 -
  • If you sauté the cauliflower rice first instead of eating it raw, the entire bowl transforms from sad and virtuous into actually crave-worthy.
  • Don't overcrowd the skillet when cooking protein or vegetables; they steam instead of developing flavor, and that's the moment recipes disappoint.
03 -
  • A food processor is worth owning just for ricing cauliflower; it takes 30 seconds instead of 10 minutes, and your hands stay clean and uncrazy.
  • Don't add the avocado until you're actually eating because it oxidizes in about five minutes and browns faster than you'd think.
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