• Jengo

Riced Cauliflower with Chicken and Sausage - Vegan Low-Carb 🌱

I recently discovered Sweet Earth’s Mindful Chik’N product and I am so enthused about it. It truly was love at first try and it was perfect for this low-carb riced cauliflower stir-fry. I was so happy I found this product that I’ve been telling everyone about it.

This is a rough recipe so proportions are approximate and flexible. Always season to taste. Scroll down for recipe.


Prep time: 10-15 minutes

Cook time: 10-15 minutes

Total time: 30 minutes approx

Makes 2-3 small servings


  • 1 bag plain riced cauliflower - I used the frozen one from Trader Joe's

  • 1 Beyond Sausage - sliced or chopped

  • 1/4 -1/2 cup vegan chicken or sub with fried tofu

  • 1/2 to 1 chopped zucchini

  • 1/4 cup chopped onion

  • 2-3 garlic cloves - minced

  • handful of cilantro

  • tomatoes -- I used about a handful of small tomatoes, cherry size

  • Olive oil or refined coconut oil for milder flavor but any cooking oil will do

  • Salt

  • Cracked fresh pepper

  • Garlic powder - optional


  1. Stir fry all the veggies separately (except or the tomatoes and cilantro. I kept those raw because I wanted a bite of freshness mixed into the cooked goodness. ) in some cooking oil and set them aside onto a plate. We'll mix them into the cauliflower later. The reason I didn't cook them together is because I didn't want the flavors to all blend and become one soggy mess.

  2. Now in an oiled skillet add the frozen riced cauliflower. A lot of liquid will come out so it will take about 5 minutes or so to absorb and become dry. Once all the liquids are almost dried up you can add some olive oil and minced garlic, salt and pepper. Garlic powder too if you choose. Give it a taste and adjust all seasonings to your liking. Note that adding the minced garlic toward the end will give it a stronger, more uncooked flavor. So, if you prefer you can always add it in the beginning before adding the cauliflower for a more cooked down effect.

  3. Now mix in the chicken, sausage, mushrooms and zucchini to the ratio of your preference.

  4. Mix in some fresh tomatoes and cilantro (chopped or whole leaves without stems)

  5. Sprinkle some more pepper on top

That's it! Enjoy this low-carb recipe. If you make this let me know what you think of this recipe or how you changed it to make it your own. Snap a pic and tag me on the gram @jengo.daily or #jengo.daily. I would love to see your creation! Bon appetite!


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Food &  Blog account: @jengo.daily https://www.instagram.com/jengo.daily/

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