Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

Ok friends, why didn’t anyone force me to buy cauliflower rice sooner??  It’s been sitting there in the Trader Joe’s refrigerated section just looking at me every time I went to the market for months.  No hard work ricing anything…just a nice bag of cauliflower.  But it’s going to be gross, right?  The hubby and kiddo will hate it, right?  I mean they’ll totally know it’s not real rice and won’t eat it, right?  Apparently, wrong.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

I don’t know that I’ll ever buy real rice again.  This stuff was that good.  Once it was sautéed in with the rest of the stir fry vegetables and sauce I seriously didn’t know the difference.  The result was a super healthy vegetarian dish that was packed with veggies in every way and absolutely delicious and inhaled by everyone in our family.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

There was actually a battle over who got to eat the leftovers for lunch the next day.  A battle over who got to eat leftovers.  Healthy leftovers.  Vegetables wrapped in lettuce.  Is this the real world???

Safe to say you can expect to see more cauliflower rice here in the future.  You’re welcome.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

5.0 from 1 reviews
Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce
Author: 
Recipe type: Entree
Cuisine: Asian Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 box shiitake mushrooms, chopped
  • 2 red bell peppers, chopped
  • 2 green bell peppers, chopped
  • 1 bag riced cauliflower (or 3-4 cups if you rice yourself)
  • 1-2 cups shredded cabbage
  • 1 bunch green onions, chopped
  • 1 T preminced garlic
  • 2 T + 1 t sesame oil
  • ¼ cup + 2 T soy sauce
  • 1 T black pepper
  • 1½ T ginger
  • ¼ cup creamy peanut butter
  • 1½ T honey
  • ¾ cup vegetable broth
  • ½ t garlic salt
  • Head of lettuce
  • Sriracha, crushed peanuts or additional green onions for serving if desired
Instructions
  1. Heat 2 T sesame oil in a large skillet or wok
  2. Add garlic and green onions and cook on medium for 2-3 minutes
  3. Add bell peppers, ½ cup soy sauce, black pepper, and ginger and cook for 3-4 minutes
  4. Add mushrooms and cook for 3-4 minutes
  5. Add rice cauliflower and cook for 5 minutes.
  6. While this is cooking, combine 2 T soy sauce, peanut butter, honey, vegetable broth and garlic salt in a small sauce pan and stir regularly over medium heat until thickened.
  7. Add shredded cabbage and cook for 5 additional minutes.
  8. Serve the vegetable mixture hot in lettuce cups and top with warm sauce and sriracha, crushed peanuts, or additional green onions as desired.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

Before I went into the aforementioned crazy cleanse, I bought some frozen salmon to make some buttery, delicious salmon cakes.  And then we had a busy week and for one reason or another I decided on take out instead of cooking that night.  And the salmon lived in the freezer until one day when I was out of food and I remembered that it was there.

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

Except I’m trying to be a little more healthy now.  And salmon cakes, while absolutely scrumptious, do not often top the healthy food lists the way that straight salmon does.  So with a little of this and a little of that and some southwestern seasonings this recipe was born.  And then I had avocados, so clearly they needed to be used too.

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

This recipe was perfect for me because I cooked the salmon and quinoa and mixed the sauce during nap time and let them cool and marinate before throwing everything together and baking them before dinner.  And the toddler demolished these my friends.  Salmon, quinoa and veggies were all eaten without complaint by her or my husband, and the leftovers were enjoyed cool on salads for days after.

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

 

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 10 - 12 cakes
 
Ingredients
  • 1 lb salmon, frozen (or adjust cooking time accordingly)
  • 3 limes
  • 1 T olive oil
  • 1 t + 1 t black pepper
  • 1 t + 1 t garlic salt
  • 2 t + 1 t cumin
  • 1 t + ½ t chile powder
  • 1 - 1¼ cups cooked quinoa
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • ½ red onion, diced
  • 1 T preminced garlic
  • 1 cup + 1 cup nonfat greek yogurt
  • 2 eggs
  • ¼ cup cilantro, chopped
  • 1 avocado
  • For topping: shredded cheddar cheese, chopped avocado, cilantro, chopped onion, or pico de gallo
Instructions
  1. Preheat oven to 400 degrees
  2. Coat a small baking dish with nonstick and place salmon in the dish. Cover with juice of two limes and olive oil and sprinkle with 1 t pepper and garlic salt.
  3. Cook for 20-30 minutes, or until salmon is cooked through.
  4. While salmon cooks, combine 1 cup greek yogurt, avocado, cilantro, juice of 1 lime, 1 t black pepper, 1 t garlic salt, ½ t chile powder (less for less heat) and 1 t cumin in a bowl. Smash avocado and stir until smooth. Refrigerate until eating
  5. When salmon is fully cooked, flake with two forks and refrigerate until cool.
  6. Combine flaked salmon with cooked, cooled quinoa, bell pepper, onion, garlic, 2 t cumin, 1 t chile powder (less for less heat), 1 cup greek yogurt and eggs in a large bowl.
  7. Lower oven temperature to 375 degrees
  8. Form into patties and place on a lined baking sheet. You can either make small cakes or larger patties depending on your needs.
  9. Bake for 20-30 minutes, flipping once, for less time if making smaller cakes and more time if making larger cakes.
  10. Let sit for 5-10 minutes and serve hot, topped with avocado cilantro sauce, chopped avocado, cilantro, chopped onion, and/or pico de gallo

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

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