Three pans and you're done with this hearty bowl. It's a healthy, low-carb option for any busy weeknight. Sweet coconut aminos bring a new depth of flavor we think you'll enjoy!
Chicken Sausage, Cauliflower Rice & Broccoli Bowl
About the Contributor:
Amanda Wilson is a wife, mama, foster mama, and licensed RN. She provides practical, realistic, and approachable ideas for clean eating and fitness through www.awilsonwellness.com.
- 1 pkg chicken sausage
- 1/2 head of broccoli, chopped
- 1 pkg (10 oz) cauliflour rice
- 1/2 c. vegetable broth
- Drizzle of coconut aminos or soy sauce
- Pink salt to taste
- Pepper to taste
- Chop the chicken sausage; wash and chop the broccoli into bite-sized pieces. Discard the bottom inch and a half of the stem.
- Place the chopped broccoli in a pot with a steamer basket and fill with water until just barely touching the bottom of the broccoli.
- Cover, turn on high, and bring it to a boil. Let it steam for 10 minutes or until soft.
- While the broccoli is steaming, pour a bag of riced cauliflower in a saucepan and add vegetable broth until barely covering the cauliflower. Bring to a boil, then down to a simmer for 5-10 minutes.
- While broccoli and riced cauliflower are cooking, warm up the chicken apple sausage in a skillet.
- When the broccoli is tender, drain it, put it back in the pan, season with pink salt and pepper, and drizzle lightly with soy sauce or coconut aminos. Let it sauté in that mixture for just a few minutes.
- Lastly, after the cauliflower has simmered for a maximum of 10 minutes, drain off excess liquid, season with pink salt and pepper and stir.
- Plate the chicken sausage, riced cauliflower, and steamed broccoli and enjoy.
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