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This low carb rice bowl is amazing! The sauce is really what makes it. This is a great dish for a quick and easy meal that is healthy. __↓↓↓ GET THE RECIPE ↓↓↓__ Like my content? Support my channel by buying me a cup of tea! Here Are My Most Popular Recipes To Try: How To Make Golden Milk: Ward Off Colds & Flu With TURMERIC Tea: Oven Fried Chicken That Tastes Deep Fried: How To Make Eggplant Taste Like Fried: How To Cook Bacon In A Pan Perfectly: The Best Tuna Melt Sandwich Recipe On Sourdough Bread: Follow Rockin Robin On Social Media: Visit my website: My Free Newsletter: Connect with me on FACEBOOK: TWITTER: Pinterest: Instagram: Amazon Store for Rockin Robin Cooks Kitchen Tools I Like: ▶︎ Tortilla Warmer ▶︎ Lodge cast iron 12 inch pan ▶︎ Global 8 inch Chef Knife ▶︎ Baking Sheet Tray ▶︎ Wooden Spoons ▶︎ Vitamix 5200 ▶︎ Cooling Racks ▶︎ Arrowroot Powder ▶︎ Instant Read Thermometer ▶︎ Taco Holders Low Carb Rice Bowl Ingredients: 1 package 12 oz. Cauliflower Rice ¼ - ⅓ cup white rice 2 Smoked apple chardonnay chicken sausages (1 per person), sliced into coins 1 avocados, cut into chunks 2 cups of broccoli, cut up into bite size pieces 1 cups fresh arugula 1 to 2 eggs per person Harissa sauce 1 cup or more of arugula Frank’s Red Hot Sauce or your favorite Salt and pepper to taste ½ tsp. Garlic powder Olive oil Harissa sauce: ¾ cup avocado mayonnaise 2 Tbsp. tomato paste 2 tsp. - 2 Tbsp. Harissa paste Pinch of salt 1 lemon zested 1 Tbsp. lemon juice 2 heaping Tbsp. finely chopped onion ½ tsp. Ground cumin ½ tsp. Garlic powder Directions: We will start off by making the Harissa sauce. In a medium bowl, combine all of the ingredients except for the onion. Mix everything well and then add the onion by stirring it in. Refrigerate until ready to use. This should keep in the refrigerator for up to 10 days. Place the broccoli in a double boiler to steam until it turns a bright green and is fork tender, about 5 - 7 minutes. At the same time as you are steaming the broccoli, preheat two frying pans over medium heat. Add a drizzle of olive oil to each pan. Swirl the oil in both pans and add the sliced sausages to one and the cauliflower rice and the rice to the second pan. Season the cauliflower rice with some salt and garlic powder. Stir to defrost and cook the rice for about 5 minutes or until hot. Since the sausage is already cooked, you just want to brown it up a bit. Once it is hot place it in a bowl and keep warm. In the same pan, wipe out the left over sausage drippings or leave them in, and add a couple teaspoons of olive oil to the pan and a small pat of butter. Swirl the butter and once it melts, crack an egg on the side of the pan and lay it in. I cooked two at a time. Let the eggs cook for a couple of minutes and when the whites turn from clear to white, turn the eggs over, one at a time. At this point start assembling your bowl. First add some rice, then the sausage, avocado chunks, and a drizzle of Harissa sauce. Add a handful of arugula and then place your egg(s) on top finishing with a few drops of Frank’s Red Hot. The best way to eat this is by cutting up the egg(s) and stirring everything together. Add more dressing if you need it and enjoy! Thanks for watching and sharing! Rockin Robin P.S. Please help me spread the word about my channel. It's as simple as copying and pasting this link into social media: Disclaimer: This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin #RockinRobinCooks #ricebowl #healthyrecipes
