Asian Roasted Cauliflower Rice Bowl
Whole30 Approved
You’ll Need:
- 3 boneless, skinless chicken breast
- 6 carrots, peeled, and sliced
- 2 zucchini, cut in quarters, then sliced
- ½ yellow onion, sliced, then cut in half
- 1 red bell pepper, chopped in ½ cm squares
- 2 heads broccoli, cut into bite size pieces
- 1 head cauliflower, roasted
- Salt and pepper
- ½ cup sesame oil
- 2 tbsp. Chinese mustard
- 1 tbsp. Siracha
- 2 tbsp. Ponzu
- 3 tsp. Garam Masala
- 2 tsp red curry paste
- Olive oil for cooking
- Sesame seeds to garnish
Roasted cauliflower:
Drizzle with olive oil, season with salt, pepper, and 1 tsp Garam Masala, wrap in foil and roast in 375 degree oven for 45 minutes. Full roasted cauliflower method and recipe here on the blog.
Remove from oven and unfoil. Let stand for a few minutes to cool enough to handle. Cut in half, then slice thinly, then chop into rice-like size pieces.
Sauce for chicken:
Mix up 4 tbsp. Sesame oil, red curry paste, sriracha, ponzu, 3 tsp Chinese mustard, and 1 tsp Garam Masala in a bowl and set aside.
Sauce for veggie:
Mix remaining Chinese mustard, sesame oil, and 1 tsp Garam Masala.
Heat large skillet and drizzle with olive oil, add onions, cook 5 minutes, add in carrots, stir and saute for about 10 minutes, add in red pepper and zucchini, saute another 10 minutes while stirring. Add the veggie sauce, mix up well while adding in broccoli making sure to coat everything. Turn the heat down to low and cover.
Chicken:
Butterfly the breasts, cut in half, then slice into strips. Season with salt and pepper. Heat a saute pan, add olive oil then chicken. Sear on both sides, then finish in the oven, about 5 minutes. Remove and drizzle the chicken sauce over, mix and let set 3-5 minutes.
To serve:
Scoop in the cauliflower “rice”, veggies, top with chicken, and sprinkle with sesame seeds.
Eat Clean, Eat Healthy, & Eat Well.