Cauliflower Rice and Avocado Bowl
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 2
Ingredients
1 medium head of cauliflower
1 ripe avocado
1 cup cherry tomatoes, halved
1 cucumber, diced
1 cup fresh spinach leaves
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Fresh herbs (e.g., cilantro or parsley) for garnish 
Instructions
1. Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower head, and cut it into florets.
2. Place the cauliflower florets into a food processor and pulse until they are finely chopped and resemble rice grains.
3. In a large skillet, heat one tablespoon of olive oil over medium heat. Add the cauliflower rice to the skillet and sauté for about 5-7 minutes until it is tender and lightly browned. Season with salt and pepper to taste.
4. While the cauliflower is cooking, prepare the other ingredients. In a small bowl, combine the diced cucumber, halved cherry tomatoes, and fresh spinach.
5. In another small bowl, whisk together the remaining tablespoon of olive oil and lemon juice. Pour this dressing over the cucumber, tomato, and spinach mixture and toss gently to combine.
6. Once the cauliflower rice is cooked, remove it from the heat and let it cool slightly.
7. To assemble the bowl, divide the cauliflower rice between two serving bowls. Top each bowl with the dressed vegetable mixture.
8. Slice the avocado and add it on top of each bowl.
9. Garnish with fresh herbs as desired and serve immediately.
This bowl is not only low in carbs and sugar but also packed with healthy fats and nutrients, making it a delicious diabetic-friendly lunch option. Enjoy!
