Chicken Sushi Bowl
February 6, 2017 | Cooking time: 10 minutes
Sushi bowls are the best. You get the best bit of the sushi roll in abundance – the seaweed! They are a perfect mid-week meal when you have limited time on your hands and want something fast. You can totally add in extra veggies or throw in whatever meat you have in the fridge!
1 cup shredded chicken (I just use leftovers or cook some chicken thighs)
1 Lebanese cucumber julienned or thinly sliced
3 nori sheet
1/2 red capsicum thinly sliced
1/4 head of cauliflower cut into florets
1 tsp coconut oil
1/2 head of broccoli cut into florets
1 bunch baby asparagus (or sub for green beans in winter)
1/2 an avocado
Tamari to serve
- To make the cauliflower rice, put the cauliflower florets into a food processor and pulse until rice sized bits form, transfer to a fry-pan with 1 tsp coconut oil and sauté for 3 minutes until just cooked. Set aside
- Steam the broccoli and asparagus for 5 minutes in a steamer. set aside
- To assemble the bowl, make a bed of cauliflower rice and add all the veggies and chicken. Crush the nori sheet using your hands and add 1/2 an avocado on top.
- Serve with tamari sauce!
Seaweed’s best-known benefit is its high levels of iodine which is very important in maintaining a healthy thyroid which helps to create and regulates hormones. Having regulated hormones enables your metabolism to operate at a healthy level and function smoothly. Additionally, hormones act in a way to seal the fat cells and allow trapped toxins and wastes to escape.
Seaweed is also rich in chlorophyll which is a powerful natural detoxifier that helps to draw out waste products from our body. (Plus cauliflower is another natural detoxifier )