Description

This cauliflower rice bowl is a light, flavorful, and healthy meal that’s perfect for lunch or dinner. Packed with fresh veggies, protein, and a zesty dressing, it’s low-carb, gluten-free, and totally satisfying. Customize it with your favorite toppings or keep it simple—either way, it’s a winner.

Ingredients

4 cups cauliflower rice (store-bought or homemade)
1 tablespoon olive oil
1 cup cooked chickpeas (or any preferred protein: grilled chicken, tofu, etc.)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 avocado, sliced
1/4 cup red onion, thinly sliced
2 tablespoons fresh parsley or cilantro, chopped
Juice of 1 lemon
Salt and pepper to taste
Optional: hummus, tahini sauce, or Greek yogurt for topping

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Instructions

Heat olive oil in a large skillet over medium heat.
Add cauliflower rice and cook for 5–7 minutes, stirring occasionally, until tender.
Season with salt and pepper to taste.
In serving bowls, layer the cooked cauliflower rice as the base.
Top with chickpeas, cherry tomatoes, cucumber, avocado, and red onion.
Drizzle lemon juice over everything and sprinkle with fresh herbs.
Add a dollop of hummus or a drizzle of tahini sauce, if desired.

Serve immediately and enjoy!

Notes

You can use frozen cauliflower rice; just sauté a bit longer until fully cooked.
Swap chickpeas for grilled chicken, tofu, or shrimp for extra protein.
Store leftovers in the fridge for up to 2 days—best enjoyed fresh!

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 5g
Sodium: 350mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg