Yep, eating veggies can be absolutely delicious and bursting with flavor! The proof is in this Bahn Mi Cauliflower bowl.
Here are the reasons why: lime juice, sriracha sauce, garlic, and coconut aminos always make everything taste better.
Cauliflower rice is also one of my vegetable tricks because it is high in fiber, B vitamins, antioxidants, and phytonutrients that can protect against cancer and enhance weight loss! It’s really all about how you make the vegetables. Spices, sauces, and oils make a huge difference—even for the pickiest eaters.
I would triple (or more) this recipe because it saves well (add the sauce later) and makes for quick and healthy meals throughout the week. It’s easy to fall into the trap of eating toxic, processed foods when you are hungry and short on time. However, if you meal prep with this Bahn Mi Cauliflower bowl, or many of my other recipes [1], you will have scrumptious cancer-fighting meals stacked up in your fridge, ready to chow down!
Ingredients:
Pickled Veggies:
- 1 English cucumber thinly sliced
- 4-5 radishes thinly sliced
- 1 small carrot thinly sliced
- 1 jalapeno pepper thinly sliced (optional)
- 1/3 cup rice wine vinegar
- 1/3 cup water
- 1/2 tsp Himalayan sea salt
Bahn Mi Bowl:
- 2 tbsp avocado oil
- 1 lb cauliflower rice
- 6 garlic cloves
- 1lb ground chicken or turkey
- 2 tbsp coconut aminos
- 1 tbsp fish sauce
- Juice of one lime
- 1/2 tsp ground pepper
- Cilantro for garnish
Optional Sriracha Mayo:
- 1/4 cup avocado mayo or veganaise
- 1 tbsp sriracha sauce
- 1/2 tsp lime juice
Directions:
- Make your pickled veggies by whisking together the rice wine vinegar, water, and salt in a saucepan. Heat mixture until right before boiling. Pour mixture over your veggies and let sit and soak while making the rest of the meal
- Combine ingredients for sriracha mayo in a bowl and set aside (optional)
- Heat avocado oil in a skillet and add garlic, cook for 1-2 minutes
- Add ground chicken or turkey to pan and cook and break up for about 6-7 minutes or until cooked through and browned
- Stir in coconut aminos, fish sauce, lime juice, and pepper and cook and simmer for 3 minutes or until sauce is thickened slightly
- Serve meat over coconut rice and garnish with pickled veggies, cilantro, and spicy mayo
- Enjoy!