To-go Cauliflower Rice Bowl with Chili Eggs
Ingredients
- —150 g cauliflower rice, briefly sautéed and cooled
- —2 medium-boiled eggs
- —1 small red onion, thinly sliced
- —1 teaspoon olive oil
- —1/2 teaspoon chili flakes
- —A handful of baby spinach
- —1 teaspoon lemon zest
- —Pepper and sea salt to taste
Instructions
- Briefly sauté the cauliflower rice and let it cool completely.
- Heat the olive oil in a small pan and sauté the red onion with chili flakes until lightly crispy; let cool.
- Mix the cooled cauliflower rice with lemon zest, pepper, and sea salt.
- Boil the eggs for 8 minutes for a medium texture and cool them in cold water.
- Place the cauliflower rice at the bottom of a to-go container.
- Loosely layer the baby spinach on top.
- Halve the eggs and place them on top.
- Keep the chili onion in a separate small container and add it just before eating for maximum crunch.
Serving Tip
Light, filling, and beautifully layered — perfect for on-the-go. Add the chili onion to the eggs just before eating to keep the crunch intact.
Storage Tip
Can be stored for up to 1 day in a sealed container; keep the chili onion separate.