Riced Cauliflower Coconut Bowl
10
Minutes
Prep Time
35
Minutes
Cooking Time
45
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Riced Cauliflower
- 1 Package Harvest Fresh Broccoli Florets, steamed
- ½ Cup Harvest Fresh Nantes Carrots, cubed
- 1- 300 g package Tofu, Extra firm,
- ½ Cup Red Pepper, diced
- 2 Tbsp. Soy Sauce
- 1 Cup light coconut milk
- ½ Cup unsweetened shredded coconut
- 3 Tsp. Garlic Powder
- ¼ Cup Cilantro, finely chopped
- 1 Tsp. Cornstarch
- ¼ Tsp. Black Pepper
- 1 Tsp. Sea Salt
Coconut Cilantro Lime dressing
- ½ Cup Coconut Milk, light
- 2 Garlic cloves, finely chopped
- 1 Tbsp. Ginger, grated
- 2 Tbsp. Lime Juice
- 1 Tbsp. Cilantro, chopped
- Salt to taste
Directions
- Preheat oven at 400-degree F.
- For Tofu: Remove from package and slice in cubes, place in a bowl, add soy sauce, 1 Tsp. garlic powder, black pepper, and cornstarch, mix well.
- On baking sheet, place parchment paper, add seasoned tofu, place in oven for 30 minutes, until cooked.
- For Cauliflower Rice: In a large skillet on medium to high heat, add cauliflower rice, coconut milk, 2 Tsp. garlic powder, salt, shredded coconut, and Cilantro, mix well, cook for 5 minutes.
- In a bowl, add dressing ingredients, whisk until combined.
- In a large bowl add Coconut Cauliflower rice mix, Tofu, steamed broccoli, carrots, red peppers, then add dressing on top and ready to serve.
What You Need
