Cauliflower Rice with Thai Coconut Curry Dressing
Plan for: 1 hour
Yield: 2 servings
THAI COCONUT CURRY DRESSING INGREDIENTS
1/2 cup Thai Coconut Curry Hope Hummus
1 tsp lime juice
1/2 can full-fat coconut milk
1 tsp kosher salt
1/4 cup creamy nut butter
RICE BOWL INGREDIENTS
1/2 head cauliflower
1 cup red cabbage, chopped
1 medium sweet potato, cut into small wedges
1 cup carrots, shredded
2 tbsp melted coconut oil
1/4 cup cilantro
2 cups kale, chopped
2 tsp sesame seeds
1 red bell pepper, chopped
1 ripe avocado, sliced
- Blend all dressing ingredients on high speed until very smooth.
- Preheat oven to 400°F. Toss sweet potato wedges with melted coconut oil. Bake for 45 min or until sweet potatoes are tender.
- Chop cauliflower into florets and pulse in a food processor until it resembles rice.
- Arrange cauliflower rice and veggies in two bowls. Drizzle dressing and garnish with avocado, cilantro and sesame seeds.