Cauliflower Rice Bowl (Printable)

A vibrant, low-carb bowl with riced cauliflower, lean protein, and fresh vegetables for a nutritious 30-minute meal.

# What You'll Need:

→ Cauliflower Rice

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

→ Protein

05 - 14.1 oz 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 & 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

# Directions:

01 - Remove leaves and stem from cauliflower, chop into florets, and pulse in a food processor until rice-sized pieces form.
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 to 7 minutes until just tender. Transfer to a plate and keep warm.
03 - In a mixing bowl, toss chicken pieces with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
04 - Heat a nonstick skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 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 to 4 minutes until tender but still crisp. Remove from heat.
06 - Whisk together Greek yogurt, lemon juice, and tahini in a small bowl. Season with salt and pepper to taste.
07 - Divide cauliflower rice among four bowls. Top with cooked chicken, sautéed vegetables, cherry tomatoes, avocado slices, and fresh herbs. Drizzle with sauce and sprinkle with feta cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • You'll finish eating and not feel that afternoon slump, which honestly feels like a superpower on busy days.
  • It comes together faster than ordering takeout, and tastes infinitely fresher because you control every ingredient.
  • The whole thing is flexible enough to work with whatever's in your fridge, so it never feels repetitive.
02 -
  • Don't skip letting the cauliflower rice sauté undisturbed for a minute—that's where it develops flavor and stops tasting watery.
  • Cherry tomatoes added at the very end stay fresher tasting and don't release moisture that can make the bowl soggy.
03 -
  • If you don't have a food processor, a box grater works for ricing cauliflower—it takes longer but gives you better control over texture.
  • Cook your cauliflower rice and protein separately instead of in the same pan so everything develops proper color and flavor instead of steaming.
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