Pineapple Fried Cauliflower Rice Bowl
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
A savory and sweet cauliflower rice bowl with pineapple, mushrooms, and peppers, finished with cashews, basil, and kimchi. Perfect for a light dinner.
Ingredients
- 29.6 ml avocado oil
- 1 clove garlic minced
- 2.46 ml fresh ginger minced peeled
- 473 ml cauliflower rice
- 237 ml green peas
- 118 ml carrot diced
- 118 ml red bell pepper diced
- 118 ml cremini mushrooms sliced
- 237 ml pineapple diced
- 29.6 ml tamari
- 4.93 ml chili powder
- 1.23 ml sea salt
- 1.23 ml black pepper freshly ground
- 59.1 ml green onion sliced (green parts only)
- 59.1 ml fresh basil leaves thinly sliced
- 59.1 ml raw cashews roughly chopped
- 29.6 ml kimchi
- Sriracha
Nutrition (per serving, estimated)
Estimated based off 14 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 201 mg
- Iron: 5.01 mg
- Magnesium: 127 mg
- Phosphorus: 372 mg
- Potassium: 1027 mg
- Zinc: 3.41 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml avocado oil
- 473 ml cauliflower rice
- 237 ml green peas
- 29.6 ml tamari
- 4.93 ml chili powder
- 1.23 ml sea salt
- 29.6 ml kimchi
- Sriracha
Prepare
- Mince 1 clove garlic
- 2.46 ml fresh ginger, minced peeled
- Dice 118 ml carrot
- Dice 118 ml red bell pepper
- Slice 118 ml cremini mushrooms
- Dice 237 ml pineapple
- 1.23 ml black pepper, freshly ground
- 59.1 ml green onion, sliced (green parts only)
- 59.1 ml fresh basil leaves, thinly sliced
- 59.1 ml raw cashews, roughly chopped
Let's Cook
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Step 1.
In a medium skillet over low heat, warm 2 tablespoons avocado oil. Add 1 clove minced garlic and ½ teaspoon minced peeled fresh ginger, stirring occasionally, until they start to brown slightly, about 2 minutes.
-
Step 2.
Add 2 cups cauliflower rice, 1 cup fresh or frozen green peas, ½ cup diced carrot, ½ cup diced red bell pepper, and ½ cup sliced cremini mushrooms. Stir until the ingredients are well coated in oil.
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Step 3.
Cook for 3 to 5 minutes, until the cauliflower has softened slightly. Drizzle in 2 tablespoons tamari and add 1 cup diced fresh or frozen pineapple. Increase the heat to medium-high and stir well.
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Step 4.
Add 1 teaspoon chili powder, ¼ teaspoon sea salt, ¼ teaspoon freshly ground black pepper, and ¼ cup sliced green onion (green parts only). Cook for 5 more minutes, stirring well, until the vegetables are tender and cooked through. Turn off the heat.
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Step 5.
Assemble each bowl with half of the fried rice, ¼ cup thinly sliced fresh basil leaves, ¼ cup roughly chopped raw cashews, and 2 tablespoons kimchi (if using). Drizzle with sriracha (if using).