Bee Bowl’d Pad Thai

Bee Bowl’d Pad Thai

YIELD: Makes 2 servings


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


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.


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%