This recipe is vegan friendly (without the eggs)
2 cups cauliflower rice
2 tablespoons coconut oil, divided
1 cup halved Brussels sprouts or 2 cups shredded green cabbage
1/4 teaspoon sea salt
1/2 cup shelled organic edamame or canned black soybeans
1 1/2 tablespoons gluten-free tamari
1/2 tablespoon sesame oil
1/2 tablespoon chili sauce or sriracha
1/2 cup kimchi
2 scallions, roughly chopped
1/4 cup hemp seeds
1/2 cup chopped cilantro
1 .17-ounce package seaweed snacks, torn into bite-sized pieces
2 radishes, sliced
2 hard-boiled eggs, halved (optional – leave out if vegan)
Extra-virgin olive oil (for drizzling)
If using store-bought cauliflower rice, place the rice it in a large skillet, add 2 tablespoons water, cover, and cook for 2 to 3 minutes on medium heat, or until slightly softened but not mushy. Set aside. If you’ve prepared your own cauliflower rice, this step is not necessary.
Heat 1 tablespoon coconut oil in the skillet over medium. Sauté the Brussels sprouts (or cabbage) until softened but not overcooked, about 3 minutes per side. Add the remaining 1 tablespoon oil and salt and cook, stirring, for another 3 minutes for the sprouts or just 1 more minute for the cabbage.
Lower heat and then stir in the beans, tamari, sesame oil and chili sauce.
Remove from heat. Divide the cauliflower rice between 2 bowls. Arrange the cooked vegetables on top of each bowl. Divide the kimchi, scallions, hemp seeds, cilantro, seaweed, and radish between the bowls. Place an egg in the center of the bowl. Adjust salt and drizzle with oil.
Amount per serving: Calories 418
% Daily Value*
Total Fat 29.7g 38%; Saturated Fat 15.8g 79%; Cholesterol 164mg 55%; Sodium 940mg 41%; Total Carbohydrate 18.3g 7%; Dietary Fiber 42.2g 151%; Total Sugars 4.5g; Protein 18.2g; Vitamin D 15mcg 77%; Calcium 125mg 10%; Iron 8mg 42%; Potassium 791mg 17%
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