Transform your weeknight dinners with this vibrant, vegan, and gluten-free bowl! Enjoy a base of cauliflower rice topped with savory tofu, fresh veggies, tangy kimchi, and a luscious creamy coconut sauce. It’s a fun, healthy, and delicious way to nourish your body and delight your taste buds! 
Ingredients:
*Coconut Sauce*
⅓ cup light coconut milk
2 tbs organic reduced sodium white miso paste
1 tbs lime juice
Pinch of sea salt
*For the Bowls*
1 bag of cauliflower rice
½ cup chopped scallions
½ garlic clove, minced
7 oz mushrooms, sliced
½ tsp organic low sodium tamari
6 kale leaves, shredded
14 oz organic super firm baked tofu
1 avocado, diced
½ cup kimchi
¼ cup organic microgreens
Sesame seeds
Avocado oil
Sea salt
Lime slices
Instructions:
-Whisk together coconut milk, miso, lime juice, and salt. Set aside.
-Heat avocado oil in a skillet over low heat.
Add cauliflower rice, scallions, garlic, and salt. Cook for 3 minutes. Stir in half of the coconut sauce. Divide into 4 bowls.
-Heat oil in skillet over medium heat.
-Cook mushrooms with salt for 5 minutes. Add tamari to bowls.
-Cook kale in skillet with a bit of water over medium heat for 1 minute.
-Drizzle remaining sauce over bowls.
-Add kale, tofu, avocado, kimchi, microgreens, and sesame seeds. Serve with lime slices.