2 tbsp avocado oil
1 ½ cups chopped drained kimchi
1 garlic clove, minced
12 oz frozen riced veggies cauliflower medley
4 large eggs
1 avocado, peeled, pitted and sliced
½ cup crumbled organic roasted seaweed snacks
2 tbsp chili garlic sauce
2 tbsp fresh cilantro leave
2 tbsp toasted sesame seeds
1
In large skillet, heat 1 tablespoon oil over medium-high heat. Add kimchi; cook and stir 3 minutes. Add garlic; cook 30 seconds, stirring frequently. Add caulifl ower medley; cook and stir 7 minutes.
2
In second large skillet, heat remaining 1 tablespoon oil over medium heat. Add eggs; cook, undisturbed, 4 minutes or to desired doneness.
3
Divide cauliflower mixture into 4 bowls; top with eggs, avocado, seaweed snacks, chili garlic sauce, cilantro and sesame seeds.
Pump up the Protein: This dish is a blank canvas for your family’s favorite proteins. Top with tofu, shrimp or chicken for an even more fi lling meal!
Make it Gluten Free: Dependent on using a Gluten Free chili garlic sauce.
Ingredients
2 tbsp avocado oil
1 ½ cups chopped drained kimchi
1 garlic clove, minced
12 oz frozen riced veggies cauliflower medley
4 large eggs
1 avocado, peeled, pitted and sliced
½ cup crumbled organic roasted seaweed snacks
2 tbsp chili garlic sauce
2 tbsp fresh cilantro leave
2 tbsp toasted sesame seeds