I put this together the other day when I was in the mood for something quick and comforting. It is peanuty, saucey and done thai style - which is one of my faves. The base is Cece's Veggie Co Organic Riced Cauliflower. Cauliflower rice is seriously one of the favorite vegetable bases to use because it is SO versatile. It adapts to the flavor profile of the dish! Cauliflower rice also absorbs liquids and sauces really well and gets super crispy. Both of those lend it to take on the texture of actual rice! I really love it.
I used Cece's Veggie Co Organic Riced Cauliflower. I love all of their vegetables because they are of great quality and always taste very fresh! They also freeze well which is a huge plus because I cook frozen veggies all the time! This dish would also go great with the Cece's Veggie Co Organic Riced Broccoli too. I personally get Cece's Organic Riced and Noodled veggies at Whole Foods and Target, but you can check the store locator to see where it is available near you.
You can check out my full tutorial on how I made this on my IG stories - check it out on @eatwellwithsari.
I hope you enjoy it!
Ingredients:
Directions:
Start with the sauce. I love using a wok.
Heat up 2 tbsp of avocado oil in the wok on medium.
Add in peanut butter, curry paste, coconut aminos, vegetable stock and water and whisk well as it heats up.
When the sauce is mixed and ready, add in the Cauliflower Rice. Mix well, cover to let cook for 5 minutes.
Meanwhile, prepare your protein. I made shrimp on the cast iron skillet with some avocado oil and "chili lime" spice from Trader Joes. I cooked it for 5 minutes on each side because the shrimp were large.
*You can also prepare chicken, steak, tofu or even a fried egg with this dish in any way you desire*
When the rice has become tender, add in the remainder of the vegetables (broccoli and peas). Mix well to coat in the sauce and cover again for another 5 - 10 minutes. You want to make sure the broccoli also gets tender. I enjoy everything crispy, so I cook it a little longer.
When the rice mixture is done, place it in a bowl and top with your protein.
Option to top with some sriracha sauce and sesame seeds! They are my fave! Enjoy!
Thank you Cece's Veggie Co for sponsoring this recipe. I am honored to work with such a great brand!
Ingredients
Directions
Start with the sauce. I love using a wok.
Heat up 2 tbsp of avocado oil in the wok on medium.
Add in peanut butter, curry paste, coconut aminos, vegetable stock and water and whisk well as it heats up.
When the sauce is mixed and ready, add in the Cauliflower Rice. Mix well, cover to let cook for 5 minutes.
Meanwhile, prepare your protein. I made shrimp on the cast iron skillet with some avocado oil and "chili lime" spice from Trader Joes. I cooked it for 5 minutes on each side because the shrimp were large.
*You can also prepare chicken, steak, tofu or even a fried egg with this dish in any way you desire*
When the rice has become tender, add in the remainder of the vegetables (broccoli and peas). Mix well to coat in the sauce and cover again for another 5 - 10 minutes. You want to make sure the broccoli also gets tender. I enjoy everything crispy, so I cook it a little longer.
When the rice mixture is done, place it in a bowl and top with your protein.
Option to top with some sriracha sauce and sesame seeds! They are my fave! Enjoy!
