Skinny Korean Beef and Cauliflower Rice Bowls with Weight Watchers Points | Skinny Kitchen

Ingredients

• ⅓ cup reduced-sodium soy sauce (Tamari for Paleo and Gluten-free)
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 2 teaspoons ginger, from a jar or 1 tablespoon freshly grated ginger
• 2 teaspoons sesame oil or olive oil
• 1 teaspoon Sriracha, or more to taste, can substitute a few drops of hot sauce or a dash of red pepper flakes
• 1 (16 oz) bag riced cauliflower, I used Trader Joe’s, see shopping tips
• ¼ cup water
• 2 tablespoons reduced-sodium soy sauce (Tamari for Paleo and Gluten-free)
• 1 teaspoon sesame oil or olive oil
• A little salt, pepper, and garlic powder, to taste
• 1 teaspoon sesame oil olive oil
• 1 pound extra lean ground beef, I used organic, grass feed, see shopping tips
• 1 cup onions, diced
• 1 tablespoon garlic, minced
• 1½ cups zucchini, chopped (heat 2 minutes in microwave to soften)
• 1 teaspoon sesame seeds, optional or topping