Vibrant Korean Cauliflower Rice Bowl

Allergens

Soy (in tamari or soy sauce)

Ingredients

• 1 medium head of cauliflower
• 2 cups cooked quinoa
• 1 cup shiitake mushrooms, sliced
• 1 large carrot, peeled and grated
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 cucumber, sliced into ribbons
• 2 green onions, chopped
• 1 cup cooked and shelled edamame
• 1 avocado, sliced
• 1 tablespoon sesame seeds, toasted Dressing:
• 2 tablespoons low
• sodium soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon honey or agave syrup
• 1 teaspoon freshly grated ginger
• 1 clove garlic, minced
• 1/2 teaspoon toasted sesame oil
• Pinch of red pepper flakes

Instructions

1. Break the cauliflower into florets and pulse in a food processor until it resembles rice. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the "rice" and cook, stirring occasionally, for 5 7 minutes or until slightly softened. Season with salt and pepper to taste.
2. In a small bowl, whisk together all dressing ingredients. Taste and adjust seasoning as needed.
3. Divide the cauliflower rice between two bowls. Top each with cooked quinoa, shiitake mushrooms, grated carrot, bell peppers, cucumber ribbons, green onions, edamame, and avocado slices. Drizzle with dressing and sprinkle with sesame seeds.

Chef’s Insight

This recipe is perfect for meal-prepping; double or triple the recipe and store separately for easy lunches throughout the week

Notes

Adjust the spice level according to personal preference