Poblano Cauliflower Chicken Bowl

Making:

Cauliflower bowl with poblano chicken 

1 serving prepared 

Here's what I have:

9.8 oz Chicken strip (raw)  

3 oz Poblano pepper

1 whole Lime 

3.4 Oz Cherry tomato 

1 tbsp Cojita cheese 

10.4 Oz Cauliflower 

1 teaspoon Tomato paste 

1 teaspoon Cilantro 

1 oz Sour cream 

1.4 Oz Yellow onion 

0.2 oz Avocado oil

Southwest spice blend 1/4 tablespoon each:

Garlic powder 

Chili powder 

Cumin 

Salt

Pepper 

Preparation:

The vegetables were prepared by reserving two slices and then juicing the lime. The cherry tomatoes were cut in half, the poblano pepper and onion were chopped into smaller pieces.

In a small pot the cauliflower was broken up into chunks and boiled for 15 minuets. Once done this was left to sit in the hot water while the rest of the dish was being prepared.

Using a non-stick pan I added the avocado oil and the onion and poblano pepper first. These were cooked until soft and the chicken was added.  Once the chicken was turning white the Southwest spice and tomato paste for added to the pan. A little bit of water was added and the mixture was allowed to cook down. One third of the juice from the lime was added to the pan as well.

To prep the sour cream one third of the lime juice with added and mixed in, no salt was added here.

While the chicken is cooking the cauliflower was drained and mashed into smaller bits. The remaining lime juice and cilantro were added and this was stirred until well mixed.

To Plate the cauliflower mixture was added to the bowl first followed by the cooked chicken mixture and tomatoes. The sour cream was drizzled over followed by the cheese and the lime slices were added last.

The plate!

- Kris