Broccolini & Cauliflower “Fried Rice” Bowls

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


  1. Pulse the broccolini and cauliflower florets in a food processor until it resembles rice. Set aside.
  2. Heat oil in wok, slice tofu into strips and fry in oil until crispy, and set aside.
  3. 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.
  4. Spoon into serving bowls and add cooked tofu strips, bean sprouts, fresh coriander, toasted pine nuts, and extra scallions.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4-6


Pine nuts – Cashews, blanched almonds, macadamias

Broccolini – broccoli, zucchini

Cauliflower – zucchini

Scallions – onion