Cauliflower Rice Bowls with Pesto, Artichokes, and Spicy Tempeh
Cauliflower Rice Bowls with Pesto, Artichokes, and Spicy Tempeh
Servings
3
Ingredients
- 1 bag of riced frozen cauliflower
- 1 garlic clove, minced
- 15 oz can of artichoke hearts
- 1 cup of fresh spinach
- salt, pepper to taste
- 1/4 cup parmesan cheese
- 1/4 cup store-bought pesto
- 1 avocado
- 1 package of tempeh
- 1 tbsp soy sauce
- 1 tbsp sriracha or hot sauce (optional)
*Meal Prep Tip*
- Double for you and your partner to have as lunches for the week
*Kid Friendly Tip*
- Put cauliflower rice into a cheese quesadilla
- Option to replace the tempeh with a fried egg
Instructions
Preheat the oven to 425 degrees. Line a sheet tray with parchment paper. Cut the block of tempeh into 1-inch cubes and place it on the parchment paper. Toss with the soy sauce and siracha (option to omit the sriracha if you don’t like spice) and bake for 10 minutes until crispy.
In a medium-sized pot, add the cauliflower rice with a splash of liquid (water or chicken broth). Cover with a lid and cook on medium-high heat for about 5 minutes until the cauliflower rice has thawed and the liquid has evaporated.
Drain and quarter the artichoke hearts. Add the spinach, quartered artichokes, and minced garlic to the pot with thawed cauliflower. Cook for a minute then add the pesto, parmesan, salt & pepper. Stir to combine and taste for seasoning! Garnish with sliced avocado and tempeh.
*If I have any leftovers in the fridge such as sweet potatoes, asparagus, roasted zucchini (literally anything) I like to add this to the cauliflower rice to use it up*
*I divide the cauliflower rice into 3 Tupperware and top evenly with the tempeh. This is perfect for lunch reheated!
