Caroline Steffens

These bowls were absolutely dreamy and a lot easier to make than they look! Proof: when a good friend of mine was over helping me with some photo editing (hopefully for a cookbook!), we whipped these up in about 30 minutes. If you have a variety of fresh veggies and some avocado and/or cheese, you have all you need! We roasted the broccoli and kept all other veggies fresh but you could also roast cauliflower, beets, or even carrots! Tip: these would be taken to the next level if topped with a fried egg…

Recipe for Turmeric Garlic Cauliflower Rice Bowls with Black Beans & Roasted Broccolini

Ingredients 

for the turmeric garlic cauliflower rice:

• 2 tbs coconut oil
• 3 cups riced cauliflower
• 8-9 garlic cloves (a lot!!), crushed and finely diced
• turmeric
• garlic salt
• curry powder
• chipotle powder

for assembly:

• 1 bunch broccolini, roasted with lemon, olive oil, salt & pepper
• 2 cups finely ribboned swiss chard
• 2 Persian cucumbers, chopped
• large handful cherry tomatoes, halved
• 1 large avocado
• 1 cup black beans, drained
• goat cheese (optional)

Method

1. Melt the coconut oil over medium heat in a large cast iron skillet. Add the garlic and cook for about 3 minutes. Add the cauliflower rice and spices. Use whatever combination/ however much of each spice you like. I typically just generously sprinkle. Cook for an additional 5-7 minutes, until warm and soft.
2. Divide the swiss chard into two large bowls. Top with cauliflower rice and roasted broccolini.
3. Garnish eat bowl with cucumber, tomatoes, avocado and black beans.
4. Lastly, sprinkle with goat cheese and dig in!