Fall Harvest Cauliflower Rice Bowl | Alec Treffers
Fall Harvest Cauliflower Rice Bowl
15 mins prepServes 4
A vibrant Fall Harvest Cauliflower Rice Bowl with a creamy Tahini Balsamic Drizzle featuring roasted sweet potato, brussel sprouts, and red onions, perfect for enjoying the flavors of fall. This dish can be served as a hearty dinner or a delightful side.
1: Sauté cauliflower rice with avocado oil, garlic powder, sea salt, and pepper in a saucepan on medium-high heat until it starts to brown.
2: Lower the heat and add bone broth to fluff the cauliflower rice, then cover the saucepan once the rice is stirred.
3: Cut sweet potatoes and red onions into bite-size pieces, toss with avocado oil, garlic powder, sea salt, and pepper, then spread on a parchment-lined baking tray.
4: Bake the sweet potatoes and red onions at 400°F for 25 minutes.
5: Cut brussel sprouts in half, toss with avocado oil, balsamic vinegar, garlic powder, sea salt, and pepper, and air fry at 370°F for 15 minutes.
6: Once everything is cooked, combine the cauliflower rice, sweet potatoes, red onions, and brussel sprouts in a bowl.
7: Drizzle with tahini balsamic dressing before serving.
8: Serve with seasoned ground chicken on top or as a side dish.
