Korean Spicy Cauliflower Rice Bowl

Allergens

Soy (if using soy sauce), gluten (if using regular short-grain rice)

Ingredients

• 1 large cauliflower, riced
• 2 cups cooked Korean short
• grain rice (optional)
• 1 cup kimchi
• 1 cup spinach, sautéed
• 1 cup carrots, shredded
• 1 cup zucchini, spiralized or julienned
• 1 cup cucumber, thinly sliced
• 2 cups cooked chicken or tofu, diced
• 1 avocado, sliced
• 1/2 cup gochujang sauce (Korean red chili paste)
• 1/4 cup soy sauce or coconut aminos
• 1 tablespoon sesame oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the riced cauliflower with gochujang sauce, soy sauce or coconut aminos, sesame oil, salt, and pepper. Mix well to evenly coat the cauliflower rice.
2. Prepare the Korean short grain rice (optional) according to package instructions.
3. Sauté the spinach in a small pan until wilted. Set aside.
4. Assemble the bowls: Layer the riced cauliflower mixture at the bottom, followed by kimchi, sautéed spinach, carrots, zucchini, cucumber, and diced chicken or tofu. Top with sliced avocado.
5. If using rice, place a scoop on top of the assembled vegetables and cauliflower mixture.

Chef’s Insight

This dish is perfect for meal prepping, making it an ideal choice for busy weeks ahead.

Notes

Adjust the level of spiciness according to your preference by adding more or less gochujang sauce.