Cauliflower Rice Kimchi Bowls

Ingredients:

For the bowl:

• 1 head of cauliflower, riced
• 1/2 clove of garlic, minced
• 1/2 cup scallion, chopped
• 1/2 teaspoon rice vinegar
• 7 ounces shitake mushrooms, sliced
• 1/2 teaspoon tamari
• 14 ounces baked tofu
• 6 leaves curly kale, stemmed and chopped
• 1 avocado, diced
• 1/2 cup kimchi
• Sesame seeds (to top)
• Sea salt
• Limes (for serving)

For coconut sauce:

• 1/3 cup coconut milk
• 1 Tablespoon rice wine vinegar
• 2 Tablespoons white miso paste
  
• 1 teaspoon ginger, minced
• Pinch of sea salt

Instructions:

1. Make the coconut sauce: add all of the ingredients into a bowl and mix until combined. Set aside.
2. In a large nonstick skillet, heat a little olive oil over low heat. Add the riced cauliflower, the scallions, garlic, and a few pinches of salt, and cook, stirring occasionally, for 3 minutes just to take the raw flavor off the cauliflower.
3. Heat the pan back to medium with a few splashes of olive oil. Add the mushrooms and a few pinches of salt and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in the rice vinegar and tamari. Add the mushrooms to the cauliflower bowls. Remove from the heat and stir in ½ of the coconut sauce. Portion the cauliflower rice into 4 bowls.
4. Add a tiny bit of water and the kale and cook over medium heat, covered, for 1 minute or until lightly wilted.
5. Drizzle more of the coconut sauce over each portion of cauliflower. Add the kale, tofu, avocado, and kimchi to the bowls along with the microgreens and sesame seeds, if using. Serve with any remaining sauce and the lime slices on the side.
6. Enjoy!