Cauliflower Rice Kimchi Bowls

Hey guys! Where did February go?! I feel like I was just celebrating Valentine’s Day and now I’m getting stoked for Spring Break. I don’t have any exciting travel plans yet, but San Diego seems to be a top vacation spot anyway, so do I really need to leave??? Spoiled, I know. If anyone is looking for restaurant recs for a vacay in SD, email me- I have tons of faves!

So even though I’m not jetsetting anywhere this year (unless someone has a surprise plane ticket waiting for me), today’s tasty recipe is my mind’s crazy fusion of some favorite Asian cuisine staples. It’s just a big bowl of yumminess that is perfect for whipping up and chowing down while you catch up on your DVR. Anyone else do this? Just me? It’s the little things in life, like a bowl full of yassss and a DVR full of good shows.

I couldn’t really decide what to call this dish cuz I went all-in with toppings on this bad boy. It’s a mix of everyone’s favorite Chinese fried rice, Korean bibimbap, and Hawaiian/Japanese poke. Ohhhh man do I just drool over a good poke bowl. I never get tired of that one. My favorite thing is going to a poke bar where you can customize it and make your own. DIY is one way to keep it healthy and full of nutrients. Let me explain how I do it when I head to the bar. (The poke bar, that is.)

Building a Better Poke Bowl

–Rice or no rice? This one really depends on your activity levels and health goals. Rice is a dense source of carbs, which are so necessary for your body to function, and unfortunately, they get demonized in mainstream media. If I had a tough workout or need to power through a very active day, I will get a small amount of rice/quinoa (half cup is good for me). Most of the time I skip the rice and do more of a “salad” style and pile up the lettuce.

–Skip the fried and heavy mix-ins – Instead of piling high the fried onion bits or tempura “crunchies”, I like crunch from cucumbers and jalapeños. Keep it fresh not fried. Poke is also notorious for sauces that are mayo-based, which can make the calories add up fast. Try to get fish that is not coated in a mayo sauce (like spicy mayo). For flavor, try cilantro, pickled ginger, or kimchi (helloooo probiotics!). If it’s the creamy factor you’re after, throw on some avocado.

–Sayonara soy sauce– Soy sauce is high in sodium, which can lead to bloat. Not fun. Masago (fish eggs) add a salty, briny flavor and are also packed with omega-3 fatty acids. Try seaweed flakes for a salty and iodine-rich kick. I’m loving dulse flakes lately and just pour that ish on everything!! Missing the “dressing” of soy sauce? Even just a squeeze of citrus and some sesame oil makes a perfect dressing for a poke bowl.

SOOO with this Cauliflower Kimchi Bowl recipe, I really wanted to pack it in with veggies and show a fun way to use cauliflower as rice. Maybe you have seen cauliflower used as rice before, but haven’t tried making it yourself. Don’t be scared!

It’s so simple- you just chop or process the cauli into rice-sized pieces (you can even buy “riced” cauliflower at some grocery stores!). Boom, a low-carb veggie sub for rice. It’s so good and very filling. Plus, cauliflower is a great source of beautifying/oxidative stress-fighting vitamin C and other antioxidants, so get to cooking!

Cauliflower Kimchi Bowl

Makes 2-3 bowls

1 tablespoon coconut oil or ghee

1/2 medium onion, diced

1 inch knob ginger, grated

1 tablespoon rice wine vinegar

2 teaspoons sesame oil

1/4 teaspoon salt

1/4 teaspoon pepper

1  large head of cauliflower, chopped into rice-sized pieces, or one package of “riced” cauliflower

1 1/2 cups shredded carrots

1 cup kale or spinach, roughly chopped

Toppings:

fried eggs, 1 per serving

kimchi- I used this brand

1 tablespoon chopped chives

1 avocado, sliced

dulse seasoning-love this one (optional)

sashimi (optional)

In a large pan or dutch oven, heat coconut oil or ghee over medium-high heat until melted. Add onions and ginger, and sauté until onions are golden and fragrant. To deglaze the pan, add rice wine vinegar and sesame oil. Add salt and pepper, and stir to distribute. Dump in cauliflower, cooking for 5 minutes. Add carrots, cover and cook for about 10 minutes, lifting the lid to stir occasionally. After the 10 minutes, cauliflower should have softened. Remove pan from heat, and stir in kale or spinach, letting the residual heat wilt the greens.

To serve, scoop some of the cauliflower rice mixture into a bowl. Top with a fried egg, kimchi, chives, avocado, pulse, and sashimi, as desired. (or any other toppings you like!) Time to dig in!

Have you tried cauliflower rice before? How do you use it in recipes? Are you a poke/bibimbap fan? I could eat it everyday and be totally happy. #obsessed

Digging into a bowl and catching up on my DVR’d shows as we speak. Who is a This Is Us fan? Ugghhhh that show is amazing. So beautifully written, true-to-life, and definitely pulls at your heart. Keep the tissues handy. 🙂

Let me know if you whip this recipe up for a bangin’ flavorful dinner! Have a fab weekend!

XO,

Alexandra