Cauliflower Rice Bowl (Printable)

Vibrant low-carb bowl with riced cauliflower, seasoned chicken, and fresh vegetables.

# What You Need:

→ Cauliflower Rice

01 - 1 large head cauliflower (approximately 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 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 fresh lemon juice
19 - 1 teaspoon tahini
20 - Salt and black pepper to taste

# Directions:

01 - Remove leaves and stem from cauliflower, chop into florets, and pulse in a food processor until rice-sized grains 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 warm plate.
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 brown and cooked through. Remove from heat.
05 - In the same skillet, quickly sauté bell pepper and broccoli florets for 3 to 4 minutes until tender yet crisp.
06 - Divide cooked cauliflower rice among four serving bowls. Top each bowl with cooked chicken, sautéed vegetables, halved cherry tomatoes, avocado slices, and fresh herbs.
07 - Drizzle bowls with optional yogurt-tahini sauce and sprinkle with crumbled feta cheese if desired. Serve immediately.

# Expert Hints:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinner stress actually dissolves.
  • The bowl is endlessly customizable, so you can build something different every time based on what's in your fridge.
  • You get real, satisfying protein and vegetables without feeling like you're eating a sad desk salad.
02 -
  • Don't overcrowd your skillet when cooking the cauliflower rice or it'll steam instead of sauté, and steamed cauliflower has a completely different (less pleasant) vibe.
  • The avocado really does need to go on at the end—it browns if you add it too early, and it's your little luxury in this bowl so don't let it turn gray.
03 -
  • If your chicken seems like it might dry out, cut it into smaller pieces so it cooks faster and stays moist—surface area is your friend here.
  • Don't skip seasoning the cauliflower rice itself; it sounds like a small thing but it changes everything about how the whole bowl tastes together.
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