NUTRITION

SERVINGS

INGREDIENTS

3 oz imitation crab

0.5 cup non-fat plain Greek yogurt

0.5 cup shelled edamame

1 large egg

1 cup cauliflower rice

0.5 cup cucumber

0.13 whole avocado

1 tsp sriracha

1 tbsp coconut aminos

1 tsp rice vinegar

1 sheet nori

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil and carefully lower the egg into the water; cook for 7 minutes for a jammy yolk, then transfer to an ice bath, peel, and halve.

• 2

  In a medium non-stick skillet over medium heat, sauté the cauliflower rice with a splash of water for 5 minutes until tender and heated through.

• 3

  In a small mixing bowl, whisk together the Greek yogurt, sriracha, and rice vinegar until the sauce is smooth and creamy.

• 4

  Shred the imitation crab into thin, bite-sized pieces using your hands or two forks, then toss with the coconut aminos, sea salt, and black pepper.

• 5

  Place the warm cauliflower rice at the base of a large bowl and arrange the shredded crab, edamame, diced cucumber, avocado slices, and the halved egg on top.

• 6

  Cut the nori sheet into thin strips using kitchen shears and scatter them over the bowl.

• 7

  Finish by drizzling the spicy yogurt sauce over the entire bowl and serve immediately.