Spicy Cauliflower Rice Kimchi Bowl with Coconut-Ginger Sauce
Description
This healthy and flavorful cauliflower rice kimchi bowl combines fluffy cauliflower rice, tender spiced chicken, tangy kimchi, creamy avocado, sautéed mushrooms, and a coconut-ginger sauce. Ready in under 45 minutes, it's a nutrient-packed, low-carb, Asian-inspired bowl perfect for weeknight dinners or meal prep.
Ingredients
Cauliflower Rice Base
- 1 head cauliflower cut into florets and riced
- 2 tbsp vegetable oil
- 2 cloves garlic minced
- 2 tbsp scallions sliced
Coconut-Ginger Sauce
- 2 tbsp coconut milk
- 1 tbsp white miso paste
- 1 tsp grated ginger fresh
- 1 tsp lime juice
Spiced Chicken
- 2 pieces chicken thighs or breast thinly sliced
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp brown sugar
- 1 tsp oregano
- ½ tsp black pepper
Vegetable Layer
- 100 g shiitake mushrooms sliced
- 1 tsp soy sauce
- ½ tsp rice vinegar
- 100 g spinach blanched
Toppings
- 80 g kimchi drained if very wet
- 1 piece avocado sliced
- 1 tsp toasted sesame seeds for garnish
Instructions
Prepare Cauliflower Rice
- Cut cauliflower into florets and pulse in a food processor until rice-sized. Set aside.
- Heat oil in a skillet over medium heat. Add minced garlic and scallions, sauté for 1-2 minutes.
- Add cauliflower rice and stir-fry for 5 minutes until slightly tender.
- Pour in coconut-ginger sauce, stir to coat, and cook for an additional 2 minutes. Set aside.
Cook Chicken
- Preheat oven to 170°C (340°F).
- Mix paprika, garlic powder, onion powder, brown sugar, oregano, and black pepper. Rub over chicken slices.
- Place chicken on a parchment-lined tray and bake for 30-35 minutes, flipping halfway.
- Let chicken rest for 5 minutes before slicing.
Prepare Vegetables
- Sauté sliced mushrooms in oil until golden, add soy sauce and rice vinegar. Cook 2-3 minutes.
- Blanch spinach in boiling water for 2 minutes, drain and press excess water.
Assemble Bowl
- Assemble bowls: start with cauliflower rice, top with sliced chicken, mushrooms, spinach, kimchi, and avocado.
- Garnish with toasted sesame seeds and drizzle additional coconut-ginger sauce if desired.
Notes
- Overcooking cauliflower will make it mushy; aim for tender but slightly firm.
- Drain kimchi if very wet to prevent soggy bowls.
- Store chicken, rice, and toppings separately if meal prepping.