A healthy and flavorful cauliflower rice bowl, packed with fresh vegetables and a protein of choice, making it a perfect low-carb meal option.

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Grate or process the cauliflower into rice-sized pieces using a food processor or grater.
Heat olive oil in a large skillet or wok over medium heat.
Add the diced onions and bell peppers to the skillet, sautéing for 3-4 minutes until they begin to soften.
Stir in the shredded carrots and peas (if using), cooking for another 2 minutes.
Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until the cauliflower softens and becomes golden.
Season with garlic powder, ginger powder, salt, and pepper, mixing well.
If using protein, stir in cooked chicken or tofu at this point and mix well.
Pour in the soy sauce or tamari, followed by the sesame oil, stirring to combine everything evenly.
Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Garnish with fresh cilantro and serve hot.

You can customize this recipe with your choice of vegetables or proteins.
For a vegan version, use tofu or omit the protein entirely.
This recipe is a great meal prep option, as it stores well in the fridge for 3-4 days.
Feel free to add a squeeze of lime for extra flavor.