Cauliflower Rice Chipotle Sunrise Bowl

I always used to buy this type of bowl from a local cafe back home, and making the same type of sauce has been a work in progress. I am happy to say that I have not only duplicated the sauce, but it is vegan and creamy!! This bowl is also gluten-free and seriously so good, definitely my new go-to bowl. The sauce can be used as an aioli for potatoes, burgers, sandwiches or alone!!

I explain how to make your own cashew sauce below :)

Bowl serves 1, sauce serves about 5

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What you will need:

• 1-2 tbsp olive oil

• 2 cups rice cauliflower

• 1/3 cup black beans

• 1/2 green and yellow zucchini, sliced

• 1 handful of spinach

• 2-3 tbsp chipotle sauce

• Sprinkle of cheddar cheese

• 1/4 avocado

• Salt and pepper 

Vegan Chipotle Cream Sauce

• 1/2 tbsp chipotle seasoning

• 1 cup creamed cashews

• 1 lime

• 3/4 lemon

• 1 tsp salt

• 1/4 tsp cumin

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

• add water 1 tsp at time as you go to liquify

Easy Steps:

1. To make the sauce: boil your cashews (can be raw or salted, doesn’t matter!) for about 15 minutes and drain. I blended 2 cups cashews alone so that I could save some for my vegan tomato sauce, otherwise you can blend all of the ingredients together in a blender or food processor. Place all of the ingredients in the blender and add water as needed.

2. Heat up a pan with olive oil over medium-heat. Add zucchini, riced cauliflower, salt and pepper. Once the zucchini begins to soften, add black beans and mix for 1-2 minutes. Add spinach, continue to cook until leaves wilt. Turn off heat, add cheese and chipotle sauce. Mix so that ingredients fully coated.

3. Put in bowl and top off with avocado. Add more cheese or sauce if desired and enjoy!