Go Back
–+ servings
purple cauliflower rice bowl with ground venison, purple potatoes, microgreens and sundried tomatoes

Purple cauliflower rice bowl with ground venison, microgreens, and sundried tomatoes.

Print Recipe Pin Recipe
Servings 4 Servings

Ingredients
  

  • 1 Purple cauliflower
  • 2 purple sweet potatoes
  • 1/2 red onion diced
  • 1 Lb ground venison
  • 3 cloves garlic minced
  • 1 cup microgreens
  • Olive oil
  • 1/4 cup sun dried tomatoes chopped
  • Salt and pepper to taste
  • 1 bag Hilary's Organic Savory Mushroom Medley

Instructions
 

  • Prep the cauliflower by removing the leaves and cutting it into chunks. Add in small batches to the food precessor. Do not over do it, you want the cauliflower rice to be coarse and not mush.
  • Cut the purple potatoes into small cubes, about 3/4" in size. Toss in olive oil, salt, and pepper. Place a sheet of parchment paper on a roasting pan and spread potatoes out in an even layer. Roast in oven at 425 degrees for approximately 25-35 minutes, or until a fork can easily pierce the potato. Turn them half way through the cooking time.
  • Meanwhile, add a teaspoon of olive oil to a cast iron pan and saute the onions, then add the garlic and venison. Season the venison with salt and pepper as it cooks.
  • In a separate pan, heat another teaspoon of olive oil and add the cauliflower. After a couple of minutes, add the bag of Hilary's Organic Savory Mushroom Medley. You can use anything here, just spice up the cauliflower. Be creative.
  • In a mixing bowl, combine the microgreens and sundried tomatoes. Dress with some additional olive oil, salt and pepper.
  • Assemble the bowl. Cauliflower on the bottom. Top with potatoes, venison, and micro greens. Add sliced avocado.
Tried this recipe?Let us know how it was!