Coconut Curry Cauliflower Rice Bowls

These bowls are so hearty, they make a great breakfast or lunch, especially when you have a tough workout and need to nourish your body. It’s also super adaptable, so feel free to toss in whatever proteins, legumes and veggies you have on hand!
Coconut Curry Cauliflower Rice Bowls topped with eggs and avocado slices.
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Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 239kcal
Author Liren Baker


For the Cauliflower Rice:

  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • 1/2 cup yellow onion finely chopped
  • 1 1/2 tablespoons curry powder
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1 tablespoon tomato paste
  • 1 cup coconut milk
  • 1/2 cup water
  • 4 cups cauliflower rice see notes


  • Greek yogurt
  • chopped almonds
  • sliced red onion
  • chopped scallions
  • chopped cilantro
  • mixed greens
  • sliced avocado
  • hard boiled eggs


  • In a medium saucepan, heat the olive oil over medium heat. Add the garlic and onions, and cook until the onions are transparent, about 2-3 minutes.
  • Stir in the curry powder, chili powder, salt, and tomato paste, then add the coconut milk and water. Bring the curry to a bubble, then add the cauliflower rice, and cook for about 5 minutes, or until it is fork-tender.
  • Top with your favorite toppings for added protein, crunch and freshness.


New to cauliflower rice? You can make your own (use a box grater or food processor to grate the florets) OR pick up a bag of already prepped cauliflower rice at Trader Joes in the produce aisle!


Calories: 239kcal | Carbohydrates: 15g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Sodium: 705mg | Potassium: 746mg | Fiber: 5g | Sugar: 5g | Vitamin A: 676IU | Vitamin C: 81mg | Calcium: 67mg | Iron: 4mg
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