Vegan – Gluten/Wheat Free – Soy Free – Corn Free
I was so excited when I found bags of cauliflower rice at the store. I’ve made my own several times, but to have it all grated for me already – Done and Done! Anything that makes my life easier during the week, I’m going to take advantage of. So I definitely recommend finding pre-grated bags; they can be found either in the produce section or sometimes you can find frozen bags = double bonus since they’ll last longer.
This recipe is super simple and quick to make. This is one of those dishes that you can make on those nights that you want a home cooked meal, but just really don’t feel like spending the time cooking. 10 minute prep and 10 minute cook time…Yes Please! Plus who doesn’t like a healthy protein pack flavorful dish?!
Here’s what we’ve got in this cauliflower rice protein bowl:
- Cauliflower Rice – If you are making from scratch, wash a head of cauliflower, cut into large florets and pulse in a food processor until grated; or just buy a pre-grated package from the store <– make your life easier.
- Asparagus – I used about 20-25 pieces cut into 1 ½ – 2 inch pieces. Approx. 2 cups chopped.
- Peppers – Red, Yellow, Green or Orange, choose your color, chop & add.
- Beans – Chickpeas, black beans, pinto beans, kidney beans oh my!…I love them all, so I added ½ a cup of each. But if you don’t want to buy & open 4 cans of pre-cooked beans and only use a small amount from each, pick your top 2 favorite, drain, rinse, & add.
- Peanut Ginger Sauce – all you have to do is combine all the ingredients in a jar, whisk or shake until combined. Couldn’t get simpler than that. *If allergic to peanuts, use any nut butter of choice. I’ve made this sauce with sunflower butter before and it is just as delish-ous.
I’m telling you guys, I can’t get enough of this peanut sauce. I want to put it on everything I eat….literally everything! You’ll be licking the bottom of your bowl, it’s so good. This will become a go-to sauce for your stir-fry’s, zucchini noodles, quinoa bowls…the list could go on and on and on.
Seems simple enough eh? We all need these go-to dishes when we are too tired to stand in the kitchen for an hour preparing dinner. As a side note: If you are going to make your own cauliflower rice, you can do the prep over the weekend so it’s ready to go when you get home from work during the week. Just keep it sealed in a bag or air tight container in your veggie drawer.
Can’t wait to hear what you all think of this dish. I think I’m going to try it next with some crispy fried tofu. Yum.
- 3 tbsp peanut butter (or nut butter of choice)
- ½ tbsp fresh ginger, grated
- 2 gloves of garlic, minced
- 1-2 tsp chili sauce, to taste ---> click here for homemade recipe
- 1 tbsp rice wine vinegar
- 3 tsp honey (or agave)
- 1 tsp sesame oil
- 1-2 tbsp warm water, optional
- 3½ cups of cauliflower rice (or store bought 12 oz bag)* (see notes)
- 3 cups of cooked beans* (see notes)
- 20-25 asparagus pieces cut into 1½ - 2 inch pieces
- ½ of a large pepper, diced (I used green, but you can use any color)
- 1 tsp sesame oil
- 1 tbsp lime juice
- 1 tsp fresh ginger
- ½ tsp crushed red pepper
- peanuts for garnish
- *Add-ons: crispy fried tofu, tempeh, or chicken for added protein
- Add all ingredients to a jar, except for water, with a tight sealing lid. Shake or whisk until well combined. You can heat the peanut butter for 30 seconds in the microwave first to help it melt. This sauce can be pretty thick, so if you'd like it thinned out some, add warm water slowly and stir util desired consistency.
- Heat sesame oil in a non-stick sauté or skillet pan over medium heat.
- Add asparagus, peppers, lime juice, crushed red pepper, & fresh ginger. Sauté for 3-4 minutes, before adding pre-cooked beans & cauliflower rice.
- Cook for an additional 5 minutes, or until everything is heated and veggies are tender.
- Reduce heat to low, pour peanut sauce over top, stir to combine.
- Garnish with peanuts and serve immediately.
*One 15-oz can is approx. 1½ cups cooked beans rinsed & drained.
*Cauliflower Rice - if making your own, cut cauliflower into large florets. Pulse cauliflower in food processor until grated, or grate by hand on box grater.