| OWL Venice

Chicken Cauliflower Rice Bowl

Total Time: 20 minutes | Servings: 2

cilantro cauliflower rice, topped with sauteéd chicken with a lime “yogurt” sauce, roasted carrots, avocado and pickled red cabbage (served with the vegan broth)

Chicken Cauliflower Bowl Ingredients - Vegan Mineral Broth, chicken, cualiflower, avocado, carrots, cilantro...


  • 12 ounces chicken breast
  • 3 tbsp avocado oil
  • 4 cups cauliflower rice
  • 1 cup freshly chopped cilantro
  • 2 cups carrots *cut into thicker matchsticks)
  • *salt and pepper to taste*

Lime “Yogurt” Sauce:

  • ⅓ cup avocado oil
  • ½ cup coconut yogurt 
  • 1 lime *juiced*
  • 1 tbsp apple cider vinegar
  • 1 ½ cup fresh cilantro
  • 1 tsp sea salt
  • *pepper to taste*


  • Sliced avocado
  • Pickled cabbage
  • Fresh cilantro
  • Squeeze of lime


Process of making Chicken Cauliflower Rice Bowl


  1. Heat a grill pan over medium-high heat. Add in one tablespoon of the avocado oil. Add in your chicken breast and cook on both sides for 5-6 minutes. 
  2. While the chicken is cooking, prepare the carrots by drizzling 1 tbsp of avocado oil and season with salt and pepper. Cook in the airfryer at 425℉ for 15-20 minutes. 
  3. Remove the chicken from the pan and add in one more tablespoon of avocado oil. Add in the cauliflower rice and sautè for 6 minutes. Season with salt and pepper and fresh cilantro.
  4. Make the yogurt sauce by blending together all ingredients until creamy and set aside.
  5. Add the cauliflower rice to each bowl. Top with roasted carrots, grilled chicken breast, avocado, pickled cabbage, fresh cilantro. Drizzle with the yogurt lime sauce and enjoy!


Chicken Cauliflower Rice Bowl and a jar of OWL Vegan Mineral Broth

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.