Low Carb Spring Roll Bowl
9.4g
Net Carbs
30.4g
Protein
11.6g
Fat
7.6g
Fiber
349
Calories
Cooking tip: The low carb peanut sauce included in this recipe combines the salty umami of tamari with creamy peanut butter, and savory ginger and garlic, hitting all the notes for tasty peanut sauce. Consider using this peanut sauce with chicken satay skewers or using as a veggie dip. We also love it as a stir-fry sauce, so let your imagination run wild and enjoy every low carb bite!
Ingredients:
- 1 1/2 cups frozen cauliflower rice (170g)
- 1/2 fresh avocado (68g)
- 1/2 cup sliced fresh cucumber, with skin (52g)
- 1/2 cup shredded fresh red cabbage (35g)
- 1/2 cup sliced fresh red bell pepper (46g)
- 1/4 cup chopped fresh scallions, tops & bulb (25g)
- 6 ounces rotisserie chicken, skin removed
- 1 1/2 tablespoons no sugar added creamy peanut butter
- 1 1/2 tablespoons natural (unseasoned) rice vinegar
- 1 tablespoon tamari soy sauce
- 1 teaspoon grated fresh ginger root
- 3/4 teaspoon minced or pressed fresh garlic
- 1/4 fresh lime
Directions:
- Divide frozen cauliflower rice into two bowls, ¾ cup in each. Microwave, covered with a damp paper towel, until heated through, about 4 minutes.
- Top the cauliflower rice in each bowl with ¼ avocado, ¼ cup sliced cucumber, ¼ cup shredded cabbage, ¼ cup sliced red bell pepper, 2 tablespoons sliced scallions, and 3 ounces cubed or shredded cooked chicken.
- In a small bowl, whisk together peanut butter, rice vinegar, tamari, grated ginger, and minced or pressed garlic. If overly thick, add 1/2- 1 tablespoon water to thin until pourable. Pour evenly over the bowls, about 2 rounded tablespoons each, and serve with 1/8 of a fresh lime. One bowl as described is one serving.
