The Ultimate Winter Cauliflower Rice Bowl

The Ultimate Winter Cauliflower Rice Bowl

cauliflower rice bowl weeknight dinner recipes vegan vegetarian

Cauliflower rice has grown so much in popularity over the last couple years with quick options from places like Trader Joe's making it easy to add it to a meal. This recipe takes cauliflower rice to a whole new level, building out a hearty bowl packed with vitamins and flavor. You can add or subtract whatever you like depending on your taste and the season, but I like this combination for winter. It's filling and has lots of different textures. Meal prep your vegetables on Sunday, and you'll have a lunch or dinner together in minutes on weekdays.

Winter Cauliflower Rice Bowl

Serves 1


  • 3 tablespoons olive oil
  • juice of 1/2 a lemon
  • 1/2 teaspoon dijon mustard
  • salt & pepper
  • 1 cup kale, sautéed
  • 1 cup riced cauliflower (frozen or fresh), heated through and seasoned with salt & pepper
  • 1/2 cup halved brussels sprouts, roasted
  • 1/2 cup sliced yellow beets, roasted
  • 1/2 cup sliced red bell pepper, roasted
  • 1/4 cup micro greens
  • small handful chopped red onion
  • small handful dried red cherries (can substitute with dried cranberries)
  • small handful pine nuts
  • small handful pumpkin seeds


In a small bowl, whisk together the olive oil, lemon juice, and dijon mustard, seasoning with salt and pepper, to taste. In a large bowl, lay down a bed of kale. Spoon riced cauliflower into the center of the bowl on top of the kale. Arrange the brussels sprouts, beets, bell pepper, and micro greens around the cauliflower rice. Sprinkle in the red onion, dried cherries, pine nuts, and pumpkin seeds. Drizzle with the vinaigrette, and enjoy!

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