Kimchi Cauliflower Bowl

Kimchi Cauliflower Bowl

Blood Sugar: 5Servings: 4Preparation Time: 15minMeal Category: Dinner
Micronutrients:FolateVitamin AMagnesium

Macronutrients per 100g

Energy
113kcal
Sugar
1g
Fat
6g
Fiber
2g
Sat fat
1g
Protein
5g
Carbs
10g
Sodium
300mg

Ingredients

4 tbsp Avocado oil, 3 cups finely chopped Cauliflower, 1/2 bunch roughly chopped Dino kale, 2 cloves minced Garlic, 1 inch piece peeled and minced Ginger, 4 large Organic eggs, 3 cups Cooked quinoa, 1 cup drained and chopped Kimchi, 4 tbsp Soy sauce

Preparation

1. Heat a large sauté pan over medium heat. Add 2 tbsp Avocado oil, 3 cups finely chopped Cauliflower, and 1/2 bunch roughly chopped Dino kale. Season with salt and pepper. Cook for 5-8 minutes until the Cauliflower is tender and starting to brown. Add 2 minced Garlic cloves and 1-inch piece peeled and minced Ginger, sauté for another minute. 2. In a separate nonstick pan, heat the remaining 2 tbsp Avocado oil over medium-high heat. Crack in 4 large Organic eggs, season with salt and pepper, and cook for 4-6 minutes until the whites are set and yolks still runny. 3. Divide 3 cups cooked Quinoa between 4 bowls. Top each bowl with one-quarter of the Cauliflower and Kale mixture, 1 egg, and 1/4 cup Kimchi. Drizzle over 1 tbsp Soy sauce and enjoy.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
33% of RDI
Vitamin C
11% of RDI
Omega 3
7% of RDI
Vitamin A
36% of RDI
Calcium
32% of RDI
Folate
46% of RDI

Good to know

Kimchi is known for its probiotic properties which can aid in digestion. Additionally, this dish is versatile and can be served for breakfast, lunch, or dinner.

How to Prepare

1. Heat a large sauté pan over medium heat. Add 2 tbsp Avocado oil, 3 cups finely chopped Cauliflower, and 1/2 bunch roughly chopped Dino kale. Season with salt and pepper. Cook for 5-8 minutes until the Cauliflower is tender and starting to brown. Add 2 minced Garlic cloves and 1-inch piece peeled and minced Ginger, sauté for another minute. 2. In a separate nonstick pan, heat the remaining 2 tbsp Avocado oil over medium-high heat. Crack in 4 large Organic eggs, season with salt and pepper, and cook for 4-6 minutes until the whites are set and yolks still runny. 3. Divide 3 cups cooked Quinoa between 4 bowls. Top each bowl with one-quarter of the Cauliflower and Kale mixture, 1 egg, and 1/4 cup Kimchi. Drizzle over 1 tbsp Soy sauce and enjoy.

Good to Know

Kimchi is known for its probiotic properties which can aid in digestion. Additionally, this dish is versatile and can be served for breakfast, lunch, or dinner.

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