Cauli Rice Salad Bowls

Lunch | Low Calorie | Plant Based

CARBS	KCALS	TIME	SERVES	VEG SERVINGS
25g	200	10 mins	2	2

MADE WITH RICED Cauliflower

These quick and nourishing cauli rice salad bowls by @yuhan.kitchen are great to fuel an afternoon of work. Prep them on the fly and enjoy the blast of textures and zingy flavours.

Ingredients for the rice:

1 pouch Fullgreen Riced Cauliflower
1 carrot thinly sliced
Two medium tomatoes sliced into smaller pieces
1 stick of celery sliced finely
Handful pomegranate seeds
Red cabbage leaves

Ingredients for the tahini sauce:

2 tbsp tahini
1 tbsp maple syrup
1-2 tbsp water⠀
Lemon juice from half small lemon
Pinch of salt

Method - rice:

Firstly separate your cabbage leaves, wash and allow to dry.
In a bowl, mix the Fullgreen Riced Cauliflower with the carrots, celery and tomatoes.
To make the tahini sauce, combine all ingredients in a mixing bowl and whisk until creamy. Add more water if you prefer a thinner dressing and season.
Place the cabbage leaves on a plate and load them with the Riced Cauliflower mixture.
Top with the pomegranate seeds and finish with a drizzle of the tahini sauce.