Cauliflower Rice Kimchi Bowls
Ingredients
Coconut Sauce
-
⅓
cup
coconut milk
-
2
tablespoons
white miso paste
-
1
tablespoon
rice vinegar or fresh lime juice
-
1
teaspoon
minced ginger
-
pinch
sea salt
Bowls
-
1
small head
cauliflower, riced
-
½
cup
chopped scallions
-
½
clove
garlic, minced
-
7
ounces
shiitake mushrooms, stemmed and sliced
-
½
teaspoon
rice vinegar
-
½
teaspoon
tamari
-
6
leaves
curly kale, stemmed and torn
-
14
ounces
baked tofu
-
1
medium
avocado, diced
-
½
cup
kimchi
-
¼
cup
microgreens
-
sprinkle
sesame seeds
-
to taste
extra-virgin olive oil
-
to taste
sea salt
-
to serve
lime slices
Instructions
- Prepare the coconut sauce by whisking together coconut milk, miso paste, lime juice or rice vinegar, ginger, and salt in a small bowl.
- Heat a drizzle of olive oil in a large nonstick skillet over low heat and add riced cauliflower, scallions, garlic, and salt, cooking for 3 minutes.
- Remove from heat and stir in half of the coconut sauce, then portion the cauliflower rice into 4 bowls.
- In the same skillet, heat olive oil over medium heat and add mushrooms, cooking until tender, about 5 minutes, then stir in rice vinegar and tamari.
- Add the cooked mushrooms to the cauliflower bowls.
- Wipe the skillet and add a small amount of water with the kale, cooking covered for 1 minute until wilted.
- Assemble the bowls by drizzling more coconut sauce over the cauliflower, then adding kale, tofu, avocado, and kimchi, along with microgreens and sesame seeds if using.
- Serve with remaining sauce and lime slices on the side.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
25g
Total carbohydrates
30g
Total protein
20g
Sodium
500mg
Cholesterol
0mg
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