I’ve been eating this combination I created for lunch every day and realized it was time to write it up as a recipe! It’s filling, oh so healthy, and totally delicious as it is packed with healthy fats from avocado and cashews. Though I call them “lunch bowls” you can eat it it as a vegetarian breakfast, lunch or dinner!
It comes together very quickly and can be meal prepped easily. See the Tips and Tricks section below the recipe for options!
Yield: 1 serving
Prep/Cooking Time: 20 minutes
Suggested cooking tools: measuring spoons, measuring cup, knife, blender (high speed or regular)
Ingredients:
1/2 cup cooked cauliflower rice (I purchased a frozen variety and steamed it in the microwave)
1/2 avocado
1 egg, cooked your favorite way (organic and free range are the best)
1 small lemon wedge
sea salt and pepper, for seasoning
Cashew Cheese Ingredients:
3/4 cup cashes, unsalted (let them soak in some hot water for at least 30 minutes prior to making this IF you don’t have a high speed blender)
1 tablespoon apple cider vinegar
2 tablespoons nutritional yeast
1/2 teaspoon sea salt
1/2 cup almond milk (or your choice plant-based milk)
How-to:
Prepare the cashew cheese by placing all the CASHEW CHEESE ingredients in a high speed blender (or a regular blender if you have soaked them in the hot water first). Blend for 3-5 minutes, or until smooth. Store it in the refrigerator until you are ready to use it.
Cook the cauliflower rice according to package directions. Set aside.
Cook the egg to your liking. I either hard boil my egg OR cook it in a small glass dish with a little sea salt and pepper for about 45 seconds in microwave on a high setting.
Slice the avocado into small chunks. Set aside.
To serve: Put the cooked cauliflower rice in a bowl, top with one cooked egg, avocado, a small amount of cashew cheese (a couple of tablespoons), a squeeze from the lemon wedge and a dash of sea salt, pepper and nutritional yeast, if desired.
Eat and enjoy!
Tips and Tricks:
I use a Magic Bullet to make my cashew cheese. You could also use a brand like Vitamix OR a regular blender if you soak the cashews for 30 minutes in hot water.
Don’t like cauliflower rice? Use a grain of your choice instead.
Change it up by adding a 1/2 a steamed sweet potato in addition or as a substitution for the cauliflower rice
Store leftovers in sealed containers in the refrigerator.
Did you make this recipe? Leave me a comment or a send me a message below! I love to hear how people made my recipes their own!
Or, post it to social media and tag it #carolynsdailydishes or @carolynsbloomingcreations
Awesome Avocado & Cauliflower Rice Lunch Bowls (VEG, GF, DF)
Food preparation, styling and photography by Carolyn J. Braden
Pin me! www.carolynsbloomingcreations.com