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Pineapple Rice Bowl
Kait Manson
I love rice bowls: sushi bowls, teriyaki bowls and now pineapple bowls. Try brown rice or cauliflower rice as your base, add your veggies, pick your sauce and eat!
Gluten Free Soy Sauce
Most standard soy sauces contain gluten, while most tamari soy sauces are gluten-free.
The most reliable way to identify gluten-free soy sauces is by checking for a gluten-free claim on the label. Many are available at your local grocery store in the ethnic section.
Additionally, coconut aminos are a popular, naturally gluten-free alternative to soy sauce that can provide a punch of savory flavor.
Coconut aminos are similar in color and consistency to light soy sauce, making it an easy substitute in recipes.
It’s soy-, wheat- and gluten-free, making it a healthier alternative to soy sauce for those with certain allergies or food sensitivities.
Try the gluten free, vegan, organic and non-gmo Coconut Aminos by Coconut Secret
Coconut aminos can be hard to find, but not impossible. Check your local Target or buy online from Thrive Market or Amazon
Coconut Secret also makes a teriyaki marinade that is also gluten free, organic, vegan and non-gmo!
Ingredients:
Pineapple
Tofu (Tofurkey)
1 cup Brown Rice or 1/2 cup riced cauliflower
Choice of veggies:
1/4 cup onions
1/2 can water chestnuts
Mushrooms
Peas
Snap Peas
Roasted broccoli
Diced carrots
Bell Peppers
Sauces:
Soy Sauce or coconut aminos (gluten free)
Teriyaki marinade (gluten free)
Honey, agave or maple syrup
Directions:
Slice the pineapple in half and hollow out the center of the pineapple to form your bowl. Save the pineapple to add back into the recipe at the end.
Chop the tofu into bite sized pieces. Pan fry with a little bit of olive oil and set aside to add back into the recipe.
*If you are adding vegetables: Heat 2 tablespoons of extra virgin olive oil in a pan over medium - high heat. Add 1/4 cup onion, celery, mushrooms, broccoli and cauliflower - any vegetable that you want to steam and soften.
Add the sauce to your vegetables, tofu or cauliflower rice. Measure out a tablespoon of teriyaki marinade, a dash of gluten free soy sauce and a hint a honey, agave or maple syrup.
In a separate pot, cook 1/2 cup brown rice in 1 cup of water or 1/2 cup of cauliflower rice in 2 inches of water.
For brown rice, cook until water is absorbed or rice is tender, about 15- 20 minutes.
For cauliflower rice, cook until cauliflower is tender. Slowly add water as needed to steam the cauliflower.
Add in any remaining raw veggies.
Towards the end of cooking add in the tofu and pineapple and let the rice finish cooking.
*Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase. Please let me know if you have any questions about anything listed above!
If you make this recipe, let us know! Leave a comment, message us, take a picture and tag it @kaitmanson or hashtag #letsgetkomfy on instagram!
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Grab your mugs and let's get komfy!
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