Cauliflower Rice Taco Bowl
Equipment
- Food Processor or blender
- Saucepan
- Chopping board and knife
Ingredients
- 2 cups Roast chicken shredded
- 1 Red Onion finely diced
- 1 Capsicum finely diced
- 1 Carrot grated
- 1 Bunch of fresh coriander leaves
- 1 Cauliflower head
- 2 cups sour cream or natural greek yoghurt.
- 1 cup Grated Cheese - optional
- 1 cup Easy Guacamole Avocado, red onion, lime juice and salt and pepper - optional
- 1 bag Corn Chips - optional
Instructions
- Break Cauliflower into florets and steam using chicken stock and garlic.
- Meanwhile, chop up all the veggies using your food processor or by hand.
- Heat up the roast chicken
- Mash avocado and add red onion, lime juice and salt and pepper for guacamole if using.
- Once Cauliflower is steamed, lightly chop to form smaller grains - be careful not to over do it or you will have a puree rather than rice.
- Create your unique bowl by adding desired toppings and roast chicken on a bed of cauliflower rice.
- Eat immediately.