Egg Roll Buddha Bowl
A simple, delicious meal-in-a-bowl with a plethora of different textures and flavors! Paleo and Whole30, with a vegan option.
Servings Prep Time
4bowls 30minutes
Cook Time
95minutes (including time to marinate chicken)
Servings Prep Time
4bowls 30minutes
Cook Time
95minutes (including time to marinate chicken)
Ingredients
Instructions
  1. Marinate the chicken: combine all chicken ingredients in a bowl and stir. Cover with plastic and marinate for 1 to 2 hours.
  2. Make the cauli-rice: Chop the cauliflower into large chunks (florets) and pulse in a food processor until it reaches the consistency of rice. Heat the coconut oil in a very large skillet over medium heat. Sautee the garlic until fragrant, then add the riced cauliflower. Cook for 10-15 minutes, or until done to your preference. Remove from heat and stir in green onions and salt.
  3. Cook the chicken: In a skillet over medium heat, cook the chicken in the marinade until the internal temperature registers 160 degrees, about 20 minutes.
  4. To assemble the bowls: Scoop about 1/2 cup of cauli-rice into each bowl. Add the cabbage and carrot. Top with chicken and egg, and serve.
Recipe Notes

Note: To make a vegan option, simply substitute tofu for chicken and omit the egg. For a vegetarian option, substitute tofu for chicken.