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Cauliflower Rice Bowl with Chicken
and leftover Asian slaw and Sriracha aioli

Active: 25 min Total: 25 min

We use leftover cauliflower rice from Tuesday and Asian slaw from Monday for an easy mid-week dish. Who needs a burrito bowl from Chipotle when you have our Asian version?
Smarts: Sprinkle a bit of arrowroot powder on proteins to create extra texture and for better sauce adhesion.

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Ingredients

Servings:
4
Metric
Sriracha Aioli:
  • Garlic - 1 clove, minced
  • Dijon mustard - 1 tsp
  • Egg yolk - 2
  • Lemon juice - 1 tsp
  • Avocado oil - 1/2 cup
  • Sriracha - to taste ((~1 tsp is a good heat level))
Cauliflower Rice Bowl with Chicken and Asian Slaw:
  • Chicken thighs - 1 lb, chopped into bite-sized pieces
  • Leftover cauliflower rice - ~2 cups
  • Leftover Asian slaw - ~4 cups
  • Lime - 1/2, juice of
  • Asian marinade (from Monday) - 1/4 cup
  • Arrowroot powder - 2 Tbsp
  • Cooking oil - 2 Tbsp
  • Black pepper - to taste
  • Homemade Sriracha aioli - 1/2 cup ((ingredients listed separately))

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make Sriracha aioli - If not made from Monday, combine minced garlic, Dijon mustard, egg yolk, and lemon juice in a mixing bowl. Whisk in oil until you get a thick creamy consistency. Season with Sriracha.
  2. Chicken - Chop into bite-sized pieces. Season with salt and pepper and tenderize. (Can be done up to 1 day ahead)
  3. Make rice - Mix leftover cauliflower rice with Asian slaw. Finish with lime juice. If you want to serve it warm, heat it up in the microwave for ~1 minute.
  4. Take out leftover Asian marinade (should have been made on Monday).

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Make

  1. Toss chicken with arrowroot powder.
  2. Heat a wok over medium-high heat. Add cooking oil.
  3. Next add in chicken and try to arrange the chicken in one even layer. Once they’re seared and golden (~4 minutes), flip them over and get the the opposite side golden. Saute for 6 to 8 minutes total and then pour in Asian marinade. Toss to coat and finish with black pepper (as much as you want). Remove from heat when chicken has cooked through.
  4. Top cauliflower rice with chicken and Sriracha aioli.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (58)
Gluten-free (3)
Paleo (7)
Vegetarian (6)

27 reviews

I think if I followed the instructions and purchased the tofu in the vacuum pack rather than in water it would have been easier to brown. I put the tofu between two plates (with a mug of water on top) to squeeze out the water, but it wasn't enough - my tofu still turned out like scrambled eggs :-( Still tasty! The coating on the tofu made a crispy crust that held the sauce really well - great idea!

By: Michelle
Posted: May 26, 2015
Diet: Original
0 Helpful

Really good and so easy to make if you're doing the broccoli tacos in the same week.

By: Nathalie
Posted: Apr 20, 2015
Diet: Vegetarian
0 Helpful

Loved how easy it was to throw together.

By: Carrie
Posted: Nov 12, 2014
Diet: Paleo
0 Helpful

Made this with beef, very tasty!

By: Alex
Posted: Nov 04, 2014
Diet: Original
0 Helpful

Loved how easy and delicious this was!

By: Katherine
Posted: Oct 31, 2014
Diet: Gluten-free
0 Helpful

I only had the firm tofu (in water) and it was still really good. Can't wait to try again with extra firm tofu.

By: Jeremy
Posted: Oct 29, 2014
Diet: Original
0 Helpful