Bee Bowl’d Pad Thai

Bee Bowl’d Pad Thai

YIELD: Makes 2 servings

INGREDIENTS

For Sauce:

For Rice:

For Topping:

1/4 cup

-

creamy unsalted sunflower butter

2 T

-

freshly squeezed lime juice

1 tsp.

-

minced garlic

1 T

-

soy sauce

1/2 tsp.

-

rice vinegar

1 T

-

honey

1/4 tsp.

-

powdered ginger

1/2 T

-

vegetable oil

1/2

-

head cauliflower

,

broken into florets

2

-

eggs

2 T

-

salted peanuts

,

finely chopped

2

-

green onions

,

chopped

1 T

-

fresh cilantro

,

chopped

DIRECTIONS

In a food processor, pulse the cauliflower until it forms rice-sized pieces. Measure out 3 cups.

In a small bowl, whisk together ingredients for sauce and set aside.

Add oil to a large pan on the stove top over medium heat.

Saute cauliflower rice until semi-soft, al dente in texture.

Add eggs and scramble until fully cooked.

Once the eggs are finished cooking, remove cauliflower mixture from stove and stir in sauce and peanuts; fully incorporate.

Divide among two plates and top with green onion and cilantro and serve hot.

TIP

Nutrition Information (per serving): Calories: 442, Fat total: 31 g, Carbohydrates: 29 g, Cholesterol: 186 mg, Sodium: 592 mg, Protein: 19 g, Dietary Fiber: 6, Calories from fat: 63%