When I was feeling stale in my cooking I came across an ad for EveryPlate meal box service. I hadn’t tried this one and I could get $20 off the first box. That makes for a pretty inexpensive week of food. I chose 3 meals for 4 people. (Click on EveryPlate Link and you can get $20 off your first box)
Well EveryPlate often has rice bowls and they are delicious! What’s even better is I can separate the food and my kids will eat it too. I do not like to cook meals that my kids won’t touch but I also don’t want to eat kid food all the time. So after a couple different rice bowls I came up with this recipe! You can interchange whatever is in it. Sometimes we have steak, you could do ground pork and pineapple… Really the sky is the limit. I’m going to give you my recipes for sauces for the protein and just how I do everything else. The teriyaki recipe can be a marinade or just a drizzle. I keep a jar of it in my fridge.
First thing I do it pickle the veggies. It’s simple. Cut up veggies you want to have. I have red onions, cucumbers, and peppers in this one. You splash white, terragon, or rice vinegar on them. I used terragon vinegar this time. (I will say you can find this vinegar less expensive but it’s not sold everywhere). Then sprinkle with sugar. THAT’S IT! Just let it marinate a little while. This is something I often do earlier in the day just so I have one less thing to do at dinner time.
Then I air fry the brussel sprouts and riced cauliflower. I buy the pre shaved brussel sprouts and already riced cauliflower. I mean who has time to do that yourself? Not me! I air fry them with a little olive oil and my Penzey Spice Mixture found here. I also threw in some tofu because Leslie said it was good in the air fryer and she was right!!!
While that’s cooking I cook the protein. Today I made a chicken breast. I season it with…you got it my Penzey’s Spice Mixture and cook in olive oil and finish is off with a little butter (my mom taught me to do that to add flavor and it get a beautiful golden color).
I usually have a spicy aioli in my fridge because we make these so often. It’s super easy! Mayo, a little water, and sriracha. More sriracha…more spicy. It’s not very spicy in my house.
There is also a sauce we make that can be a marinade or you can just drizzle it over the bowl. Just depends on what you want and how much time you have!
What I like the best is that it can always be different so we can make it at least once a week but it doesn’t get old because you just switch it up a little. I hope you can enjoy!
- 1 lb of chicken breasts
- 1 16 oz bag of riced cauliflower (I used fresh but you could use frozen too)
- 1 9 oz bag of shredded brussel sprouts
- 1/2 red onion sliced thinly
- 1 cup cucumber slices
- 1 cup pepper slices
- 2 tsp terragon vinegar (white or rice vinegar can also be used)
- 1/2 tsp sugar
- Teriyaki sauce (recipe below) I keep these in my fridge
- Aioli sauce (recipe below) I keep these in my fridge
Start by slicing the red onion, cucumber, and red pepper and added 2 tsp of vinegar. Sprinkle 1/2 tsp of sugar over the vegetables and mix. Set aside. Can be made ahead of time.
Put riced cauliflower in a bowl and add 1 tsp of olive oil and Penzey Spice Mixture and toss together. Add Cauliflower to one half of Air Fryer. Then do the same with brussel sprouts and add to the other half of Air Fryer. Set at 400 degrees for about 10 minutes. Veggies reduce a lot!
Season your chicken with Penzey Spice Mixture and cook in 1 tsp of olive oil about 4 minutes on each side or until totally cooked. I like my chicken COOKED.
Put cooked cauliflower and brussel sprouts in the bottom of the bowl, then add chicken across the top. Add pickled veggies. Drizzle with teriyaki sauce and aioli. Enjoy!
Teriyaki sauce recipe
- 1 tsp dried ginger or 1 inch minced fresh ginger
- 1 tsp dried garlic or 1 clove minced garlic
- 1/3 cup low sodium soy sauce
- 1/3 cup orange juice
- 3 tbsp hoisin sauce
- 2 tbsp honey
- 2 tbsp honey
- 2 tbsp tarragon vinegar
- 1 tsp or more of sriracha
Add all ingredients to a sauce pan and cook down on medium until it thickens.
- 4 tbsp of Mayo
- 1 tsp or more of sriracha
- 1 tsp of water