Fall Turmeric Cauli Rice Bowl
Ingredients
- 1 TBSP coconut oil
- 2 cloves minced garlic
- 1 TBSP minced ginger
- 1/2 chopped yellow onion
- 1 sliced red bell pepper
- 1/2 diced jalapeño
- 3 C cauliflower rice
- salt
- pepper
- Za’atar seasoning
- cinnamon
- yellow curry powder
- turmeric
- 1/3 C canned coconut milk
- zest of 1 lime
- juice of 1 lime
- pomegranate seeds
- coconut flakes
- chopped cashews
- fresh basil
- fresh cilantro
- golden raisins
Preparation
Melt 1 TBSP coconut oil in a cast iron skillet. Sauté 2 cloves minced garlic, 1 TBSP minced ginger, 1/2 chopped yellow onion, 1 sliced red bell pepper, 1/2 diced jalapeño, and 3 C cauliflower rice for a few minutes until fragrant. Season with salt, pepper, Za’atar seasoning, cinnamon, yellow curry powder, and turmeric.
Add in 1/3 C canned coconut milk and zest and juice of 1 lime. Let simmer for a few minutes.
Stir in pomegranate seeds, coconut flakes, chopped cashews, fresh basil, fresh cilantro, and golden raisins.
Serve hot topped with protein or additional veggies of choice.
Dietary tips
This recipe is vegan, keto, paleo, and whole30 friendly.
For a more filling meal, add tofu, a soft egg, or salmon on top.
