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Teriyaki Takumi Cauliflower Rice Bowl

Riced cauliflower is a smart alternative to rice and other grains. It’s a low-carb swap to use in any of your favorite rice-based dishes! This healthy weeknight dinner or easy packed lunch is quick to prepare, and the cauliflower rice cooks in no time. Packed with essential vitamins and nutrients to keep you feeling energized and strong. Top your bowl with other affordable ingredients, like ground chicken and shredded carrots for a budget-friendly meal.


Yield: Serves 2
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes

2 tablespoons Kikkoman® Sesame Oil, divided
3 cups cauliflower, riced
½ cup red bell pepper, julienned
½ cup carrots, shredded
½ pound lean ground chicken
⅓ cup Kikkoman® Teriyaki Takumi, Original

Optional Toppings
¼ cup cilantro for serving
2 tablespoons pickled red onion
2 slices of lime for serving
1 tablespoon fresh jalapeño, sliced
2 teaspoons toasted sesame seeds


  1. Heat 1 tablespoon toasted sesame oil over medium heat in a medium skillet. Add riced cauliflower and sauté for 5 minutes. Divide cauliflower rice between two serving bowls and set aside. Heat remaining sesame oil over medium heat in skillet and add bell pepper and carrots. Sauté 3 minutes. Move vegetables to one side of the pan and add ground chicken. Cook ground chicken for 7-8 minutes longer, using a spatula to break up the chicken into small crumbles.
  2. Pour teriyaki takumi sauce over chicken and vegetables and stir well to coat. Heat 2 minutes longer. Divide chicken and vegetable mixture between bowls and top with cilantro, pickled red onion, jalapeños and sesame seeds. Enjoy hot.


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