Poké Bowl with smoked salmon, creamy avocado and fresh cucumber
Prepare the rice according to package instructions and set aside. Wash the salmon, pat dry and cut into 1 cm cubes. Then store covered in the refrigerator. Wash...
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Cauliflower rice with vegetables
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
397
Calories
23 g
Carbohydrates
18 g
Protein
22 g
Fat
Ingredients:
 | Carrots, carrots (fresh) | ½ (30 g) |
 | Olive oil | 1 Tablespoon |
 | Broccoli (fresh) | ¼ (125 g) |
 | Cauliflower (fresh) | 250 g |
 | Onion (fresh) | ½ (50 g) |
 | Garlic (fresh) | 1 (3 g) |
 | Ginger (fresh) | 3 g |
 | Pepper (black) | 1 Pinch(s) |
 | Limes, lime (fresh) | ¼ (12,5 g) |
 | Soy sauce, soy sauce | 2 Teaspoon |
 | Sesame oil | ½ Teaspoon |
 | Peanuts (roasted) | 15 g |
 | Spring onions, scallions (fresh) | 1 (46 g) |
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Preparation:
Step 1:
Wash cauliflower, remove leaves and hard stalk and cut cauliflower roughly into pieces. Grind in a blender or universal shredder so that the cauliflower resembles rice. Stir together soy sauce and sesamee oil. Peel and grate ginger. Add to the soy sauce and season with pepper.
Step 2:
Peel and dice garlic and onion. Wash broccoli and cut into small florets. Cut stalk into small strips. Peel and grate carrots. Wash and clean the spring onions and cut them diagonally into strips.
Step 3:
Heat oil in a large frying pan and sauté garlic and onion until translucent. Add broccoli and carrots and steam for about 4 minutes.
Step 4:
Fold in cauliflower, spring onions and soy sauce mix and fry for another approx. 4 minutes. Finally, finely grate the zest of the lime and squeeze out the juice. Season with lime zest and juice, sprinkle peanuts over dish and serve.
Macronutrient distribution:
The recipe Cauliflower rice with vegetables is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Grater
Kitchen knife
Peeler
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