Whole30 Garlic Cauliflower Fried Rice Bowl
Garlic Cauliflower Fried Rice:
frozen cauliflower rice
or soy sauce—just not while doing the Whole30!
drizzle of oil
spiralized noodles or cubes
salt & pepper
Chicken Apple Sausage:
chicken apple sausages
Whole30 approved variety
cooked cauliflower rice
sautéed squash noodles
6oz fresh blueberries
To sauté butternut squash noodles:
Heat oil in a pan over medium heat and add butternut squash noodles. Season to taste and sauté until tender.
Or, if using butternut squash cubes: add cubes to a lined sheet pan. Toss with oil, salt, pepper, and paprika. Roast at 425°F (220°C) for 30 minutes.
To cook cauliflower fried rice:
In a saucepan over medium heat, melt ghee. Add onion and garlic and sauté until tender, about 5 minutes.
Add cauliflower rice and allow to soften, about 5 more minutes.
Pour in vegetable broth and coconut aminos, season with garlic powder and salt, and stir to integrate.
Cover and cook 8-10 minutes, stirring occasionally, until cooked through and liquid is gone.
To char chicken apple sausage:
Slice chicken apple sausage into rounds and then halves.
In a skillet over medium-high heat, melt a bit of ghee and add sausage.
Cook over medium-high heat, turning sausage pieces after 1-2 minutes as they brown. Cook on both sides.
To assemble bowls:
Mix prepared cauliflower rice, squash noodles, sausage, and blueberries.
Distribute into meal prep containers and store for the week.
(When ready to eat, I recommend serving with ½ of an avocado!)
Yields 4 servings.
Lasts 4-5 days in the fridge, or freeze for later.