Here's a cauliflower rice bowl that you can pull together in under twenty minutes. To shorten the time even more you can make the rice, veggies, and protein ahead of time and the warm it up when you're ready to eat. I added shrimp but feel free to add your favorite protein source. I keep a bag of frozen cooked shrimp in my freezer and thaw in the refrigerator the day I'm using them in a recipe.
I also keep broccoli florets and riced cauliflower in the freezer. The past several weeks I've been able to buy fresh snap peas, so I added those as well. Feel free to any other veggies you have, like carrots, peas, or stir-fry veggies.
I like to use coconut cauliflower rice in this recipe, but feel free to use any kind of rice, frozen or fresh. If you don't have cauliflower rice on hand you can use carrot or zucchini noodles, or grain-free noodles made with chickpeas or lentils.
I have this peanut sauce on standby to add to meals throughout the week. Or another sauce you might like is my Tangy Peanut Sauce, which is similar but has tamari and ginger added to it. And feel free to swap out the peanut butter for a nut or seed butter you prefer. Enjoy!
Thai Peanut Rice Bowl
Ingredients
- 10 ounces broccoli florets fresh or frozen
- 1 pint snap peas fresh or frozen
- 4 cups coconut cauliflower rice prepared ahead of time; or use other cauliflower rice or noodles
- 20 large shrimp shelled, devained, and cooked
- peanut sauce recipe below
Instructions
- Set up a steamer for the broccoli and snap peas.
- Add the broccoli to the steamer for 10 minutes or so, or enough time too cook them through and keep them bright green. Add the snap peas to the steamer about 5 minutes before the broccoli is done.
- Layer each bowl with the rice, then veggies, and finally the shrimp on top.
- Drizzle peanut sauce over each bowl and enjoy!
- Store leftovers in the refrigerator for a few days.
Nutrition
Peanut Sauce
Ingredients
- ½ cup peanut butter smooth with no additives
- ¼ cup lime juice
- ¼ cup maple syrup or honey
- 2 tablespoons white vinegar or other mild vinegar
- ½ teaspoon salt
- 6 tablespoons water
Instructions
- Add all the ingredients to a blender and pulse or blend until smooth.
- Store at room temperature for a few days or in the refrigerator for a few weeks.
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