BBQ Cauliflower Rice Bowl Recipe Serves 4

Photos by the amazing Ashley Nicole

Ingredients

• 16 oz frozen grilled chicken strips or 1 package extra firm tofu, drained and pressed
• 1 lb cauliflower rice
• 12 oz diced butternut squash
• 1 large sweet onion, medium diced
• 1 avocado, medium diced
• 1/2 C Head Country Original Bar-B-Q Sauce
• 2 cloves garlic, minced
• 2 Tbsp olive oil
• 1/2 Tsp smoked paprika
• Salt and pepper, to taste

Barbecue Chicken Directions

• Defrost (but do not fully heat) the chicken strips
• In a small bowl toss the chicken strips with a quarter cup of Head Country Original Bar-B-Q Sauce.
• Cover and place in the refrigerator for one hour to marinate.
• In a small pan, heat one tablespoon of olive oil over medium heat.
• Add the marinated chicken and saute, stirring occasionally, for 5-6 minutes, or until caramelized and heated through.
• Set aside until the cauliflower rice is ready.

Barbecue Tofu Directions

• Slice the tofu in half lengthwise, then cut each half into into four pieces.
• Place the tofu slices in a medium bowl and toss with a quarter cup of Head Country Original Bar-B-Q Sauce.
• Cover the bowl and allow the tofu to marinate for at least one hour.
• Set aside until the cauliflower rice is ready.

Cauliflower Rice Bowl Directions

• In a large, high-sided saucepan, saute the onion and garlic with one tablespoon of olive oil over medium-high heat for approximately five minutes, or until the onion is soft.
• Add the butternut squash and saute, stirring occasionally, for approximately 15 minutes, until the squash has softened.
• Add the cauliflower rice and the remaining quarter cup of Head Country Original Bar-B-Q Sauce, and stir until evenly combined.
• Cook, stirring occasionally, for approximately ten minutes, or until the rice has softened.
• Turn off the heat and stir in the avocado.
• Divide into four bowls and top with the barbecue chicken or tofu, drizzling extra BBQ sauce if desired.
• Serve and enjoy!