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Whole30 Garlic Cauliflower Fried Rice Bowl

Print Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 4 servings
Calories 364
Author Alyssia Sheikh

Ingredients

Garlic Cauliflower Fried Rice:

  • 6 cups frozen cauliflower rice thawed
  • 1 tsp ghee or oil
  • ½ cup diced onion
  • 2 Tbsp chopped garlic
  • ¼ cup vegetable broth
  • 2 Tbsp coconut aminos or soy sauce—just not while doing the Whole30!
  • ½ tsp garlic powder
  • ½ tsp salt

Butternut Squash:

  • drizzle of oil
  • 4 cups butternut squash spiralized noodles or cubes
  • salt & pepper to taste
  • smoked paprika to taste

Chicken Apple Sausage:

  • ½ tsp ghee or oil
  • 4 chicken apple sausages Whole30 approved variety

Bowl Assembly:

  • cooked cauliflower rice
  • sautéed squash noodles
  • charred sausage
  • 1 box 6oz fresh blueberries

Instructions

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.

Notes

Lasts 4-5 days in the fridge, or freeze for later.

Nutrition

Serving: 1bowl | Calories: 364kcal | Carbohydrates: 45g | Protein: 20g | Fat: 13g | Fiber: 10g | Sugar: 18g