Most people are familiar with the lower starch alternative to rice, called cauliflower rice, which is a nice way to add more vegetables to your plate. But I also love broccolini, zucchini, broccoli and carrot as a food switch up for rice that can change the color, taste and nutrient profile of your dish. In this veggie bowl, you can add tofu, tempeh, nuts, seeds, legumes or a fried egg to boost the protein profile.
- Organic plain or marinated tofu
- 2 bunches of broccolini, roughly chopped
- ½ cauliflower, roughly chopped
- 2 Tbsp of olive or coconut oil
- 4 long chillies or 1 red pepper, sliced
- 4 green scallions, trimmed and sliced (plus extra to serve)
- 3 garlic cloves, finely chopped
- 1 cup (150g) green beans, trimmed and chopped into 1-inch pieces
- 2 Tbsp of tamari
- 2 tsp of honey
- 1 cup (100g) of bean sprouts
- ½ cup of coriander
- Roasted pine nuts to serve
- Salt and pepper to taste
- Pulse the broccolini and cauliflower florets in a food processor until it resembles rice. Set aside.
- Heat oil in wok, slice tofu into strips and fry in oil until crispy, and set aside.
- In the heated wok sauté chillies/peppers, scallions, garlic and green beans for about 3 minutes then add “cauli-broccolini rice” and stir for another few minutes until tender. Drizzle with tamari and honey until mixed through.
- Spoon into serving bowls and add cooked tofu strips, bean sprouts, fresh coriander, toasted pine nuts, and extra scallions.
Pine nuts – Cashews, blanched almonds, macadamias
Broccolini – broccoli, zucchini
Cauliflower – zucchini
Scallions – onion
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.