Spicy Southwest Power Bowl
Servings: 1
Ingredients:
For the Bowl:
1/2 Cup Quinoa (my favorite is the tri-color quinoa)
1/2 Cup Trader Joe’s “Mexican-Style Riced Cauliflower” (or make your own!)
1 Egg (pasture-raised!)
1/2 Cup Shredded Rotisserie Chicken
Handful Homemade Bacon Bits (nitrate/nitrite-free bacon, cooked and crumbled)
Chili Lime Seasoning, to taste
Goat Cheese, crumbled for garnish
Salt and Pepper, to taste
Cooking Oil (ie., Ghee)
Instructions:
1. Prepare the Red Quinoa:
Begin by cooking the red quinoa according to the package instructions. Set it aside once cooked.
2. Sauté the "Mexican-Style Rice Cauliflower":
In a large skillet, heat a small amount of ghee (clarified butter) over medium heat.
Add the frozen "Mexican-Style Rice Cauliflower" mix to the skillet.
Sauté the mixture in ghee, stirring occasionally, until it is heated through and has a tender-crisp texture.
3. Warm Up the Rotisserie Chicken:
Add the pre-cooked shredded Rotisserie chicken to the skillet with the sautéed cauliflower mix. Stir to combine and allow the chicken to warm up.
4. Incorporate Red Quinoa:
Add the cooked red quinoa to the skillet and stir to combine all the ingredients. Ensure everything is evenly mixed.
5. Season with Chili Lime Seasoning:
Season the Spicy Southwest Power Bowl with chili lime seasoning to your preferred level of spiciness. You can adjust the quantity based on your taste.
6. Prepare the Fried Egg:
In a separate non-stick pan, add a little more ghee or cooking oil.
Crack an egg into the pan and fry it to your desired level of doneness. Season the egg with salt and pepper as it cooks.
7. Assemble the Power Bowl:
Transfer the seasoned cauliflower, chicken, and quinoa mixture to a serving bowl.
Top the bowl with crumbled nitrate/nitrite-free bacon bits.
Place a fried egg on top of the bowl.
8. Garnish with Goat Cheese:
Sprinkle crumbled goat cheese over the power bowl to add a creamy and tangy element.
9. Serve and Enjoy:
Serve hot and enjoy!
