Spicy Cauliflower Rice Bowl with Grilled Chicken and Avocado Salsa – A Paleo-Friendly Indian Brunch Recipe
A flavorful indian brunch perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 large head of cauliflower 2 cups cooked grilled chicken, cubed 1 large avocado, diced 1 cup cherry tomatoes, halved 1 small red onion, finely chopped 1/4 cup fresh cilantro, chopped 1 lime, juiced Salt and pepper to taste
Instructions
- a. Rice Cauliflower: Blend cauliflower in food processor until it resembles rice grains. Cook the cauliflower rice with your preferred method, then set aside. b. Grilled Chicken: Season chicken with salt and pepper, grill until cooked through, then let it rest before cubing. c. Avocado Salsa: Mix avocado, cherry tomatoes, red onion, and cilantro in a bowl, then squeeze lime juice over the mixture. Season with salt and pepper. d. Cilantro Lime Sauce: In a blender, combine fresh cilantro, lime juice, garlic, and Greek yogurt (or coconut yogurt for dairy free). Blend until smooth. e. Assemble the bowls: Divide cooked cauliflower rice among 6 bowls, top with grilled chicken and avocado salsa. Drizzle cilantro lime sauce over the top.
Chef’s Insight
To achieve a perfect balance of flavors and textures in this dish, be sure to season each element individually as you prepare them. This ensures that every bite is packed with flavor!
Notes
Feel free to adjust the spice level to your preference by adding more or less cilantro lime sauce.