Chicken, Veggie, and Cauliflower Rice Bowls

Cilantro Cauliflower Rice

• 2-10oz packages frozen cauliflower rice
• 2 T avocado oil
• 2 T lime juice
• 1 tsp sea salt
• 1/2 C cilantro, roughly chopped

Carrot Ginger Dressing

• 1/3 C avocado oil
• 1/3 C rice vinegar
• 1 T minced ginger root
• 2 garlic cloves, minced
• 2/3 C shredded carrots
• 1 T lime juice
• 2 dates, soaked in boiling water for 10 minutes
• 1/2 tsp sea salt

Bowls

• 1 lb cooked chicken breast, diced
• 2 C broccoli, thinly sliced
• 4 C red cabbage, thinly sliced
• 4 C kale, thinly sliced and massaged
• 2 green onions, thinly sliced
• 1/2 cucumber, thinly sliced
• 2 avocados, diced
• cilantro

1. In a large sauté pan on medium heat, add 2 tablespoons of avocado oil. Once the pan is hot, add the cauliflower rice and spread it into an even layer covering the bottom of the pan.
2. Let the rice sit; do not stir or mix the rice around the pan until the cauliflower begins to turn golden brown, about 3-5 minutes.
3. Turn the heat off and stir in 2 tablespoons lime juice, 1 teaspoon of sea salt, and the cilantro. Set the cauliflower rice aside.
4. Make the dressing by adding the dates, avocado oil, rice vinegar, ginger, garlic, carrots, 1 tablespoon of lime juice, and ½ teaspoon of sea salt to a high-speed blender. Blend until the dressing is smooth and creamy.
5. Assemble the bowls by adding cauliflower rice, broccoli, cabbage, kale, green onions, cilantro, cucumber, avocado, and diced chicken to four bowls and drizzle with the dressing.