Prep Time: 10 min | Yield: 1 serving

Ingredients:

For the Bowl: 

• 1 or more cups cauliflower rice

• 4 to 5 ounces cooked chicken or shrimp, (store-bought rotisserie chicken is fine), cubed or shredded 

  - OR - precooked shrimp
• ½ cup Napa, Savoy, or green cabbage, finely sliced
• ½ cup mung bean sprouts
• ½ cup white or Cremini mushrooms, sliced
• ½ cup sugar snap peas
• 1 green onion/scallion, thinly sliced
• 2 tablespoons cilantro, coarsely chopped

Dressing:

• 2 tablespoons lime juice, about 1 to 2 limes
• 1 teaspoon coconut aminos
• Dash cayenne
• Dash garlic powder
• 1 tablespoon tahini
• Stevia or monk fruit sweetener equal to 1 teaspoon sugar
• Celtic or pink Himalayan salt, to taste
• Black pepper, to taste 

Directions:
Assemble bowl: Place the cauliflower rice in bowl and top with chicken/shrimp, cabbage, bean sprouts, and mushrooms. Sprinkle with scallions and cilantro.

Make the dressing: In a small bowl, combine lime juice, coconut aminos, cayenne, garlic powder, tahini, and sweetener and whisk to combine. Season with salt and pepper.

Drizzle with dressing and serve.

Notes: You can also warm all the ingredients for the bowl if you want a hot meal.