Harvest Cauli Fried Rice Bowl

4 Bowls
55 min

Fall 🍂 is here ya’ll, my favorite time of the year! It’s the season for cozy attire and comfort food. I am on a health journey and I’m trying to make my meals a little healthier. I call this my HARVEST CAULI FRIED RICE BOWL and it’s delish! It is my take on a fried rice bowl but keeping it a little healthier. I used cauli rice and made a yummy tahini and cashew yogurt dressing. If you’ve never tried Tahini, it’s creamy and nutty. I added the cashew yogurt to make it even creamier, I love the flavor of the combination.


This is a great meal prep & very versatile too. Use whatever veggies & protein you may have on hand. I used a variety of veggies that I had on hand and used my favorite precooked paleo chicken sausage by Sabatinos. I buy it at Costco and it tastes delicious. I always have it on hand, it’s precooked so it makes for a quick meal when I’m in a crunch. If you decide to use an uncooked sausage, the cooking time will change.


To keep the fried cauli rice lower in fat, I use veggie broth for sautéing instead of using a lot of oil or fat.


I hope you give this a try and enjoy it as much as we do. On my IG feed, I show the process on how to make it in a reel.


Thank you for stopping by.

If you’d like to see more of what I cook and love to do, please visit me at https://www.instagram.com/mycreativekneads/

Alright, let’s get cooking!

Seasoning the veggies & protein.

Nicely seasoned.

Baked perfectly

Chopped cilantro

Chopped mushrooms

Using broth to cook the fried cauli rice.

Adding the cauli rice.

Stir to combine

Finished fried cauli rice

Now for the tahini dressing, it’s as easy as mixing everything to thoroughly incorporate.

Plating

Drizzle the dressing and garnish with chopped cilantro if you prefer.

Harvest Cauli Fried Rice Bowl

Recipe details

  • 4  Bowls
  • Prep time: 20 Minutes Cook time: 35 Minutes Total time: 55 min
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Ingredients

For the roasted veggies and chicken sausage

  • 4 to 6 cups of assorted veggies cut into 1/2 inch to 1 inch pieces. I used bell peppers, white onions, carrots, zucchini, purple cabbage & jalapeño peppers.
  • Jalapeño chilies optional.

For the Mushroom Cauli Fried Rice

  • 2 chopped portobello mushrooms
  • 1/2 bunch chopped cilantro
  • 4 coarsely chopped garlic cloves
  • 2 bags (12oz each) frozen riced cauliflower 
  • 1/4 cup veggie broth
  • Salt, pepper & paprika to taste

For the Tahini Dressing

  • 2 Tbsp tahini
  • 1 Tbsp @foragerproject cashewmilk yogurt
  • 3 Tbsp water or less depending on preferred consistency
  • 1/2 juice of 1 lemon
  • 1 minced garlic
  • Salt to taste

Instructions

For the roasted veggies and chicken sausage

In a bowl combine all ingredients to fully coat veggies and sausage with seasonings & oil.
Place all ingredients on a baking sheet.
Bake at 350°F for 35 minutes or until all veggies are tender. 

For the Mushroom Cauli Fried Rice

Add broth in pan over medium heat.
Sauté mushrooms until they’re soft and tender, appropriately 15 minutes.
Add cilantro, garlic & stir to incorporate.
Add cauliflower, seasonings & cont. to cook on low heat until liquid has evaporated.

For the Tahini Dressing

Combine all ingredients in a bowl & stir until fully incorporated and there are no lumps.
Add additional water if you prefer your sauce thinner.

To assemble the bowls

First plate the cauli rice in a bowl.
Top with veggies and protein.
Drizzle with tahini dressing.
Enjoy!

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