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Cauliflower Rice Poke Bowls + Creamy Chipotle Sauce

10/10 - simple + delicious

Cauliflower Rice Poke Bowl: 

6-8 servings

 

2 packets of frozen Edamames

1 Onion Leek, thinly sliced (you'll only use the white part)

1 bunch of green onion, thinly sliced

2 cucumbers, peeled, seeded, cut into 1/4 inch pieces

2 Avocados, cut into 1/4 inch pieces

Cilantro bunch, minced 

 

1 pack of Cream cheese, cut into 1/4 inch pieces

 

Imitation Crab Meat (Tray) (Find this on the seafood section), cut into 1/2 inch pieces 

 

2 bags of Green Giant Riced Cauliflower or 1 finely grated cauliflower florets

2 bags of SUCCESS Boil-in-Bag Precooked White Rice (or made from scratch) 

4 tablespoons of vegetable oil 

4 tablespoons of rice vinegar

4 tablespoons of sugar (or sweetener of choice) 

1 tablespoons of salt 

 Creamy Chipotle Sauce (recipe below)


Black sesame seeds for garnish 

 

Start by cutting up all of your ingredients and set them up in different plates. Heat up your vegetable oil and add a pinch of salt, when oil is hot add your onion leeks and fry. In a large bowl add your crab meat and creamy chipotle sauce, mix well. Heat up a large nonstick pan and start cooking your cauliflower rice on medium-low heat for about 6-8 minutes, constantly stirring. In a medium size pot add 2 qts (4 cups) of water and bring to a boil, add  2 bags of your SUCCESS white rice and cook for 10 minutes, then drain. In a separate bowl, add cauliflower rice, white rice, rice vinegar, salt, and sugar, and mix well. Assemble your Poke, and enjoy!


Creamy Chipotle Sauce: (You'll use to toss crab meat)

 

2 cups of Greek Yogurt 

3-4 chipotles in adobo sauce

2 teaspoons of sugar (or sweetener of choice)

1/4 cup of white wine (or white wine vinegar)

1/2 teaspoon of garlic powder

2 tablespoons of olive oil

Season to taste

 

Place all ingredients in blender. Blend until the ingredients are fully incorporated. 


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