Description
A fast, low carb spicy bowl featuring cauliflower rice, colorful bell peppers, protein, creamy avocado, and a kick of sriracha.
Ingredients
Scale
- 1 cup cauliflower rice
- 1 cup cooked chicken or tofu
- 1/2 cup bell peppers, diced
- 1/2 cup spinach or mixed greens
- 1 avocado, sliced
- 1 tablespoon olive oil
- 1 tablespoon sriracha sauce
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Heat olive oil in a skillet over medium heat. Slice the avocado and dice the bell peppers while the pan warms.
- Add bell peppers to the skillet and sauté until soft and slightly caramelized, about 3–4 minutes.
- Stir in the cauliflower rice and cook for about 5 minutes, stirring until heated through and softened. Add the cooked chicken or tofu and spinach, cooking until warmed and wilted, about 1–2 minutes.
- Drizzle with sriracha sauce, season with salt and pepper, then serve in bowls topped with avocado slices and lime wedges.
Notes
Use cold cauliflower rice for the best texture and slice avocado just before serving to prevent browning. You can also adjust spice levels with sriracha.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 4g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 80mg