Cauliflower Rice Buddha Bowls
Serves: Makes 3-4 servings
The vibrant colors of kale and kumquat brighten a nourishing, one-bowl meal. Feel free to substitute ground sausage or ground beef for the ground pork. These grainless bowls easily adapt to the season with your favorite veggie additions.
  • 1 lb ground turkey or pork
  • 3 tablespoons coconut oil
  • 1 ½ teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • ¼ teaspoon salt
  • 4 cups cauliflower rice (see Note below)
  • 3 cups chopped Lacinato kale
  • 1 cup chopped shallots
  • ½ cup sliced Kumquats (if unavailable, omit or substitute orange segments)
  • Fresh Basil leaves
  • optional coconut milk drizzle
  1. Heat skillet on low-medium add 1 tablespoon coconut oil to the pan, along with the chopped shallots. Sauté until translucent and fragrant. Then add in the ground meat (either turkey or pork) and begin to brown on medium heat until fully cooked. Add the ground ginger, turmeric and salt.
  2. While the meat browns, in a separate pan add in 2 tablespoons of coconut oil (or preferred oil, but I like the distinct flavor it adds) on low heat. Once warm add in the cauliflower rice and begin to sauté, cook until fully cooked and starting to turn slightly golden.
  3. Once the meat is cooked add in the kale at medium heat, cook until wilted, about 10 minutes.
  4. Serve by first adding the cauliflower rice to individual bowls. Then add the meat, shallot and kale saute on top. Finish off by adding on the kumquats, fresh basil and a small drizzle of coconut milk.
To make cauliflower rice, cut your cauliflower into florets. Then, place the florets in a food processor or blender. I use my Ninja blender (which is a more affordable alternative to a Vitamix) with the food processor attachment. Pulse until the cauliflower crumbles resemble rice.
Recipe by Empowered Sustenance at