This spicy Whole30 Buddha Bowl starts with a bed of cauliflower rice. On top is pressure cooked BBQ pulled chicken, radishes, carrots, celery, cucumbers. Top it off, and give it a creamy kick, by drizzling on Tessemae’s Habanero Ranch.
1 pound boneless skinless chicken breast
1 cup chicken broth
1/3 cup Tessemae’s Matty’s BBQ
6 cups frozen cauliflower rice, heated
1 bunch radishes, finely sliced
2 carrots, shredded
2 stalks celery, sliced
1 ½ cup sliced cucumbers
½ cup Tessemae’s Habanero Ranch
- Combine chicken and broth in the insert of a pressure cooker. Pressure cook on high for 30 minutes. When timer goes off, use pot holders and tongs to set valve to quick release. Remove lid and lift chicken out of the broth with a slotted spoon or tongs and set on a cutting board. Shred with two forks. Combine shredded chicken with Tessemae’s Matty’s Organic BBQ Sauce in a medium bowl.
- Divide cauliflower rice among four wide bowls. Top with chicken, dividing evenly. Arrange radishes, carrots, celery and cucumbers on top. Drizzle with Tessemae’s Habanero Ranch dressing.