Description

This cauliflower rice poke bowl combines seaweed, small wild-caught shrimp, sautéed mushrooms, crisp broccoli slaw, and creamy avocado, finished with fresh ginger, lime, and a sesame dressing. Made in one skillet, it is a colorful, vegetable-rich, low-carb meal with plenty of contrasting flavors and textures.

Ingredients

For the dressing

3 tablespoons avocado oil mayonnaise
2 teaspoons coconut aminos
1 teaspoon rice vinegar
2 teaspoons sesame seeds, black, white, or a combination

For the bowl

1/2 cup hydrated sea vegetables, well drained
Extra-virgin olive oil or avocado oil, for cooking
6 medium mini portobello or button mushrooms, cut into large pieces
Fresh ginger, finely sliced or grated, to taste
1 large garlic clove, smashed
1 cup small, wild-caught cooked shrimp, thawed if frozen
About 3 teaspoons coconut aminos, divided
About 1 1/2 teaspoons rice vinegar, divided
Salt and pepper, to taste
2 cups cauliflower rice
1 to 2 tablespoons water, if needed
1 1/2 cups broccoli slaw
1/2 avocado, sliced
Fresh lime juice, to taste

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Instructions

Make the dressing by combining the avocado oil mayonnaise, coconut aminos, rice vinegar, and sesame seeds in a small bowl. Set aside.
If using sea vegetables packed in salt, soak and rinse them thoroughly, then drain well. If using dried seaweed, rehydrate it according to the package instructions, drain well, and measure 1/2 cup.
Heat a drizzle of olive oil or avocado oil in a skillet over medium heat. Add the mushrooms, ginger, and garlic. Cook, stirring occasionally, until the mushrooms are browned.
Add the cooked shrimp and warm them for 1 minute. Add approximately 1 teaspoon coconut aminos and 1/2 teaspoon rice vinegar. Season with salt and pepper, stir, and transfer the mushroom and shrimp mixture to two serving bowls, keeping it to one side.
Add a little more oil to the same skillet, followed by the cauliflower rice. If the skillet is too dry, add 1 or 2 tablespoons of water. Cook for 3 to 4 minutes, keeping the cauliflower slightly firm. Add approximately 2 teaspoons coconut aminos and 1 teaspoon rice vinegar. Season with salt and pepper, stir, and add it to the serving bowls without mixing it with the shrimp and mushrooms.
Add another small drizzle of oil to the skillet, followed by the broccoli slaw. Cook for about 2 minutes, until lightly softened but still crisp. Add approximately 1 teaspoon coconut aminos and 1/2 teaspoon rice vinegar, then transfer it to the serving bowls.
Arrange the drained sea vegetables and sliced avocado alongside the cooked ingredients. Add the dressing and finish generously with fresh lime juice.

Notes

Cooked shrimp: Small, wild-caught shrimp that have already been cooked and frozen are convenient for this bowl. Thaw them completely, drain well, and add them at the end of cooking so they only warm through.

Seaweed: The listed quantity refers to seaweed that has already been hydrated. If using dried seaweed, rehydrate it according to the package directions, drain thoroughly, and then measure 1/4 to 1/2 cup.

Seaweed and coconut aminos can both be salty, so taste the completed bowl before adding more salt.

For extra heat, serve with hot sauce or sriracha.

Be generous with the fresh ginger—it provides much of the bowl’s flavor.