Cauliflower Rice Bowl (Printable)

A vibrant, low-carb bowl with riced cauliflower, seasoned chicken, and fresh vegetables for a nutritious meal.

# What You'll Need:

→ Cauliflower Rice

01 - 1 large head cauliflower (about 24.7 ounces), riced
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Protein

05 - 14.1 ounces 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 and 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 feta cheese, crumbled (optional)

→ Sauce

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

# How To Make It:

01 - Remove leaves and stem from cauliflower, chop into florets, and pulse in a food processor until rice-sized.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add riced cauliflower, season with salt and pepper, and sauté for 5-7 minutes until just tender. Set aside and keep warm.
03 - In a separate bowl, toss chicken pieces with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper.
04 - Heat a nonstick skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until golden and cooked through. Remove from heat.
05 - In the same skillet, quickly sauté bell pepper and broccoli for 3-4 minutes until just tender but still crisp.
06 - Divide cauliflower rice among four bowls. Top with chicken, sautéed vegetables, cherry tomatoes, avocado slices, and fresh herbs.
07 - Drizzle with optional yogurt-tahini sauce and sprinkle with feta cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • It fills you up completely without leaving you in a food coma, which is kind of its own magic.
  • Everything comes together in under thirty minutes, even if you're chopping vegetables like you're learning for the first time.
  • You can throw almost anything into it and it still tastes intentional and delicious.
02 -
  • Don't pulse your cauliflower into dust—you want rice-sized pieces that stay distinct when cooked, not a cauliflower paste that nobody wants to eat.
  • Sauté your vegetables separately from the cauliflower rice, because throwing everything together makes the whole bowl soggy and defeats the purpose of keeping it light and fresh.
03 -
  • If your cauliflower rice is watery after cooking, drain it in a fine mesh strainer—wet rice ruins the whole texture you worked for.
  • Toast some seeds (pumpkin, sesame, sunflower) and scatter them on top for a textural surprise that makes the bowl feel fancier than it actually is.
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