Skinny Korean Beef and Cauliflower Rice Bowls with Weight Watchers Points
SKINNY FACTS: for 1 serving 270 calories, 9g fat, 3g sat. fat, 24mg chol, 27g protein, 22g carbs, 2g fiber, 1,165mg sod, 14g sugar FACTS: for Freestyle SmartPoi
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spatula
- Serving bowl
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
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