Quick Grain-Free Lunch Bowls 
Our Grain-Free Lunch Bowls packed with tasty cauliflower “rice” makes for a really delicious, satisfying, and SUPER quick meal to eat immediately; but they’re also one of our favorites for meal prep!
You can use pre-cut cauliflower rice to make this even quicker! This can be found just about everywhere these days. Often in the deli area as a “freshly chopped” version or in the freezer section at the grocery store.
My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.
To Make Your Own Cauliflower “Rice”:
Place cauliflower florets into a food processor and lightly pulse just until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.
Sometimes I’ll add an extra egg to the bowl to increase the protein in this recipe. Depending on who the bowl is for, and their daily needs.
Shrimp is an AWESOME addition too if you’re looking to create a protein-packed meal. Simply stir fry your shrimp along with the cauliflower rice.
Here’s how to make perfect boiled eggs.
1 serving/bowl
Ingredients:
- 2 tsps olive oil, divided
- 1 cup cauliflower rice
- sea salt and ground pepper, to taste
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/3 cup cooked black beans, rinsed and drained
- 1 cup packed baby spinach, roughly chopped
- 1/8 small red onion, finely sliced
- a handful of cherry or grape tomatoes halved
- 1/4 avocado, pitted and chopped
- 1-2 boiled eggs, to your desired doneness
- lemon or lime, juice of
Instructions:
Fill a medium saucepan with water and bring to a boil over medium-high heat.
Once your water is bubbling, carefully add in the eggs and cook to your desired doneness.
Meanwhile, preheat 1 teaspoon oil in a skillet, over medium heat.
Add in your cauliflower rice and lightly season with sea salt, pepper, and spices. Stir-fry for 5-6 minutes, or until tender-crisp.
Meanwhile, prepare the rest of your ingredients.
To assemble your lunch bowl add in the cauliflower rice, beans, then top with chopped baby spinach, red onion, cherry tomatoes, avocado, and boiled eggs.
Squeeze fresh lemon or lime juice over your bowl, then drizzle with the remaining 1 teaspoon of olive oil.
Enjoy!
Rachel
Ingredients
- 2 tsps olive oil, divided
- 1 cup cauliflower rice
- sea salt and ground pepper, to taste
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/3 cup cooked black beans, rinsed and drained
- 1 cup packed baby spinach, roughly chopped
- 1/8 small red onion, finely sliced
- a handful of cherry or grape tomatoes halved
- 1/4 avocado, pitted and chopped
- 1-2 boiled eggs, to your desired doneness
- lemon or lime, juice of
Instructions
- Fill a medium saucepan with water and bring to a boil over medium-high heat.
- Once your water is bubbling, carefully add in the eggs and cook to your desired doneness.
- Meanwhile, preheat 1 teaspoon oil in a skillet, over medium heat.
- Add in your cauliflower rice and lightly season with sea salt, pepper, and spices. Stir-fry for 5-6 minutes, or until tender-crisp.
- Meanwhile, prepare the rest of your ingredients.
- To assemble your lunch bowl add in the cauliflower rice, beans, then top with chopped baby spinach, red onion, cherry tomatoes, avocado, and boiled eggs.
- Squeeze fresh lemon or lime juice over your bowl, then drizzle with the remaining 1 teaspoon of olive oil.
- Enjoy!
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