Purple Cauli-Rice Balanced Bowl

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Live vibrantly, friends! Discovering that vibrant beauty of purple cauliflower feels like finding a unicorn. Sure, I've seen and have tried purple cauliflower before, but never really thought about buying it often and making into cauli-rice. You've heard it time and time before to eat colorful foods and lots of them. If you've never tried purple cauliflower, the taste is mild and slightly sweet with nutty nuances. Pretty much any fruit, vegetable, or flower with a significant amount of purple or blue gets that color from anthocyanins. Even some reds can be anthocyanin-based. The deeper the color, the more anthocyanins.

Pretty much any fruit, vegetable, or flower with a significant amount of purple or blue gets that color from anthocyanins. Even some reds can be anthocyanin-based. The deeper the color, the more anthocyanins. Anthocyanins help in the prevention of the oxidation of omega-3 fatty acids in yourgut, and interacting with your body at the cellular level to produce beneficial antioxidant and/or hormetic effects.

Okay, so now that you know a little more about purple cauli, is that enough to get you excited about this recipe?!

Purple Cauli-Rice Balanced Bowl
Purple Cauli-Rice Balanced Bowl

What You'll Need

1 sweet potato (roughly 150g)
1/4 tbsp coconut oil
hickory smoked sea salt
dried oregano.
1 head of purple cauliflower
1/2 tbsp coconut oil
1/4 cup unsweetened coconut flakes a
lemon rosemary sea salt
2 cups baby spinach
2 tsp pine nuts
2 tsp pistachios
1 small avocado
black sesame seeds

What You'll Need To Know

1. Preheat oven to 400F.

2. Wash, peal, slice sweet potato in medallions. Coat with coconut oil and season with hickory smoked sea salt dried oregano.

3. Rice 1 head of cauliflower. Add to a food processor and pulse 5-6 times until it’s a rice consistency.

4. Heat 1/2 tbsp coconut oil in a skillet over a medium heat. Add in cauli-rice and unsweetened coconut flakes and season with lemon rosemary sea salt. Cook for about 7-8 minutes. Then, turn off heat and add in baby spinach and mix in and let it wilt.

5. Plate and sprinkle each plate 1 tsp pine nuts, 1 tsp pistachios, 1/2 a sliced avocado and sprinkle avocado with black sesame seeds.

Bombshell Balanced Bowl with Purple Cauli-Rice (Gluten-Free, Plant-Based, Paleo, Whole30)

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This fresh bowl has all my favorites—mushrooms, sweet potato, and avocado. It's also got a coconut purple cauliflower rice that is mouthwateringly delicious! This Bombshell Balanced Bowl can be whipped up in under 30 minutes and it's Whole30 approved. Plus, a delicious lunch or dinner whipped up in 30 minutes? Yes, please! 

What You'll Need

1/4 tbsp coconut oil

Lemon rosemary sea salt, to taste (I used SF Salt Company's Lemon Rosemary Blend)

dried oregano, to taste (I used Simply Organics)

1 head of purple cauliflower, riced

1/4 cup coconut shavings

2 tbsp coconut water

2 tbsp coconut aminos

sea salt, to taste

1/2 tbsp coconut oil

1/4 cup onion, chopped

6 mushrooms, halved

1/4 tbsp coconut oil

4 cups baby spinach

2 tsp apple cider vinegar

2 tsp coconut aminos and sea salt

1 avocado

black sesame

What You'll Need To Know

1. Preheat oven at 400F.

2. Peal, slice in medallions, and coat sweet potato with 1/4 tbsp coconut oil and season with lemon rosemary sea salt and oregano. Place in oven and bake for 20 minutes.

3. Using a iron skillet, heat up 1/4 tbsp coconut oil over a medium heat and cook up 1/8 cup chopped onion and 6 halved mushrooms for about 5-6 minutes.

4. In a second non-stick skillet heat up 1/2 tbsp coconut oil and cook up purple-pink riced cauliflower with 1 tbsp coconut flakes, sea salt, and 1 tbsp coconut water. Let it cook for about 7 minutes.

5. While this is all cooking, toss baby spinach with apple cider vinegar and coconut aminos and sea salt.

6. Plate 2 plates with cauli-rice, sweet potatoes, veggies, baby spinach, and top with 1/4 smallish avocado sprinkled with black sesame.

Makes 2 servings.