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Middle Eastern Cauliflower 'Rice' Bowl
with chicken / carrots / dates / tahini sauce

Active: 45 Total: 45

We love a DIY meal, and these Middle Eastern Cauliflower 'Rice' Bowls fit that bill perfectly. Set out all of the savory, colorful toppings and assemble the bowls however you'd like. The dates on top add some sweetness, but feel free to skip them or use raisins as a substitute.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Cauliflower Rice:
  • Cauliflower, small - 1 head , florets chopped
  • Butter - 1 1/2 Tbsp
Middle Eastern Cauliflower 'Rice' Bowl:
  • Carrots - 1 lb , chopped
  • Chicken breasts, boneless and skinless - 1 lb , cubed
  • Dates, pitted - 8 , sliced (sub golden or regular raisins)
  • Parsley - 3 Tbsp , chopped
  • Oil, olive - 1 Tbsp
  • Za'atar - 2 tsp
  • Oil, cooking - 2 Tbsp
  • Curry powder, mild - 2 tsp
  • Chili powder - 2 tsp
  • Baby kale - 8 oz (sub baby arugula or baby spinach)
Lemony Tahini Sauce:
  • Tahini - 1/4 cup
  • Bragg's / coconut aminos - 2 tsp
  • Lemon juice - 1 tsp
  • Garlic powder - 1/4 tsp

Prep

  1. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  2. Carrots - Prep as directed. (Can be done up to 5 days ahead)

  3. Make sauce - Whisk together tahini, aminos, lemon juice, and garlic powder. (Can be done up to 5 days ahead)

  4. Chicken - Cube chicken. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

  5. Dates / Parsley - Prep as directed. Store separately.

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Make

  1. Heat oven to 425F / 218C. 

  2. On a sheet pan, toss carrots with olive oil, Za’atar, and some salt. Roast until tender, 20 to 25 minutes.

  3. When the carrots are about halfway done roasting, toss chicken with cooking oil, curry powder, and chili powder. Move the carrots over to one half of the sheet pan. Spread the chicken out on the second half. Roast everything together until the carrots are tender and the chicken is cooked through. 

  4. If the cauliflower rice was made ahead, reheat in the microwave.

  5. You can set everything out on the table and let everyone assemble the bowls themselves. Or, assemble bowls with a base of baby kale and cauliflower rice. Top with roasted carrots, chicken, dates, and parsley. Serve sauce spooned over top. Enjoy!


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