Roasted Cauliflower “Rice” Bowl

Hi friends!  I did one of those “ask me anything” things on Instagram stories the other day and I got a bunch of questions about my health, and health in general.  Unfortunately I never have enough space on Instagram because I’m such a wordy lady, but I realized I need to give ya’ll a health update and also share more of what I’ve learned over these years in my extensive research about autoimmune disease and natural healing.  So both of those things are coming soon, I promise!  In the meantime, I made you a bowl of goodness!  This is how I’ve been eating lately: lots of plants, lots of pastured meats, lots and lots of pesto and chimichurri.  So it’s delicious, even if there is a current laundry list of indulgences I’m not enjoying.  But more on that soon.

How on earth are you managing this with a toddler you ask?  Two words: MEAL PREP!  If you aren’t cooking a bunch on a weekend day for meals you can throw together during the week, I dare say you’re missing out like a one winged penguin!  Swimming in circles!!!  Roasting pans full of veggies, grilling up chicken breasts, making large batches of pesto and chimichurri- these are the things that make my world go round.  Or at the very least keep me from losing my mind, falling off the health wagon and resorting to a bag of cherries for dinner.  Most of the time anyway.  All of this is to say that a meal like this is labor intensive IF you aren’t batch cooking and eating all of the ingredients again the next day in a salad, or another yummy bowl with a few small modifications.  If you ARE batch cooking, a meal like this is thrown together right before it’s time to eat  will make you so grateful to your past self that you may want to marry her (or him).  The recipe the amounts will be for making 2-3 large bowls, but you know what I think you should do- batch that ish!

Lastly, it feels sooooo good to be back at this blogging thing and I’m sooooooo grateful for all of your support.  I’ve had many a moment of intense gratitude thinking about how even though I basically fell off the planet for a couple of years you didn’t forget about me and have welcomed me back to this space with arms that feel like a grandma’s hug.  The best possible!!  Thank you so very, very much.  xx- Sarah . {Recipe after the jump}

Roasted Cauliflower “Rice” Bowl

Roasted Cauliflower “Rice” Bowl

Ingredients

  • 1 (16 oz) bag cauliflower rice
  • 1 large sweet potato
  • 1 large beet
  • 1 bunches of radishes
  • 1 large boneless, skinless chicken breast
  • 4 slices of bacon
  • 4 cups of spinach
  • 1 avocado
  • pesto (this recipe)

Instructions

  • Preheat oven to 375° F
  • Peel and chop sweet potatoes and beets into 1" pieces, place in a roasting pan lined with parchment paper and toss in avocado oil, coconut oil or ghee until lightly coated. Sprinkle with a couple of generous pinches of sea salt.
  • Wash and halve radishes, place on a baking sheet lined with parchment paper and lightly toss in oil of your choice and a pinch of salt.
  • Spread cauliflower rice onto a baking sheet lined with parchment paper, toss lightly in oil and sprinkle a generous couple of pinches of salt. Distribute as evenly as possible so that the cauliflower will brown and have texture rather than steam itself.
  • Roast vegetables for 20-30 minutes, or until soft and cooked through.
  • Place bacon on a parchment lined pan and roast in oven until crispy. Remove, let cool and then chop into 1/4" pieces.
  • Heat grill pan or cast iron skillet on high for 2-3 minutes. Add oil and and coat entire pan- let it warm up for an additional minute or two.
  • Place chicken breast in pan and cook for 5-6 minutes, or until well browned with dark grill marks and then flip and repeat on the other side. Remove from heat and let chicken sit in the pan for 5 minutes before cutting (if any pink remains, cook additional 3-5 minutes or until no pink remains).
  • Add spinach to a case iron skillet, toss lightly with oil of your choice and cook until wilted. Sprinkle lightly with finishing salt.
  • Assemble bowls: cauliflower rice on the bottom, vegetables, chicken and bacon on top. Slice 1/2 avocado and place in bowl.
  • Top chicken with pesto, and mix in with vegetables too if you please!
  • Serve and enjoy!
https://ahouseinthehills.com/2018/07/24/roasted-cauliflower-rice-bowl/

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Reader Comments

  1. Sharda|

    This couldn’t of come at a better time, really needed some healthy food inspiration… and this is the perfect aip meal. Thanks so much lovely xx

    Reply
    • Sarah Yates|

      Yes!!! Happy to help Sharda! I’m also doing AIP right now and struggle sometimes to think of what to make… sharing recipes here will help me come up with ideas, and hopefully help others in the same boat! ☺️

      Reply
  2. Yemi|

    So happy to have found this! I remember reading about your Hashimotos a couple of years ago and googling it to see what it was about. I finally got my own diagnosis last summer and have been on AIP since the end of January. Would love to hear an update on your health journey sometime in a post if you feel like sharing. Thank you for your beautiful blog and honest and transparent posts!

    Reply