Low-Carb Asian-Inspired Sardine Bowls

Inspired by the bold and spicy flavors of Korean cuisine, this recipe combines tender sardines with a mouthwatering blend of spicy chilis, c...

Inspired by the bold and spicy flavors of Korean cuisine, this recipe combines tender sardines with a mouthwatering blend of spicy chilis, crisp vegetables, and cauliflower rice for a satisfying and nutritious meal that’s perfect for lunch or dinner. Sardines are a nutritional powerhouse, rich in omega-3 fatty acids, protein, and vitamin D, which make them fantastic to include them in your weekly meals.

If you’re not much of a spicy fan, you can leave out the bird’s eye chili completely, or just a jalapeno pepper (or even a bell pepper) in its place. This is a great meal to prep ahead, too! Instead of frying the egg, I recommend hard-boiling it with a medium or soft yolk to pack for lunch. And although sardines are one of the best fish to eat, you could replace it for canned tuna if you’re not a fan.

Yields 2 servings of Low-Carb Asian-Inspired Sardine Bowls

The Preparation

8 ounce canned sardines in olive oil, drained
1/2 medium yellow onion, chopped
2 medium birds eye chili, diced
2 teaspoon fresh garlic, minced
2 teaspoon sesame oil
1 tablespoon soy sauce
2 teaspoon fish sauce
1 tablespoon avocado oil
8 ounce cauliflower rice
1 teaspoon avocado oil
2 large eggs

The Execution

1. Gather and prep all of your ingredients.

2. Combine the sardines, garlic, yellow onion, and birds eye chili.

3. Heat sesame oil in a saucepan over medium heat, then add in the sardine mixture once hot.

4. Add in the soy sauce and fish sauce to the sardine mixture. Allow to cook for a few minutes, stirring occasionally.

5. In a separate non-stick pan, add avocado oil and cauliflower rice on high heat. Cook until moisture is removed from the cauliflower, stirring frequently. About 5-6 minutes.

6. Plate up the sardines and cauliflower rice and set aside.

7. In the pan the cauliflower was in, add in the last amount of avocado oil, then add eggs and cook sunny side up. About 45-60 seconds. Season with salt.

8. Add the egg over the sardine bowl, then optionally garnish with chopped cilantro. Enjoy!

This makes a total of 2 servings of Low-Carb Asian-Inspired Sardine Bowls. Each serving comes out to be 479 calories, 32g fats, 7.3g net carbs, and 38.2g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
8 ounce canned sardines	472	26	0	0	0	56
1/2 medium yellow onion	21	0.1	4.8	0.7	4.1	0.6
2 medium bird’s eye chili	2.4	0	0.5	0.1	0.4	0.1
2 teaspoon fresh garlic	8.4	0	1.9	0.1	1.8	0.4
2 teaspoon sesame oil	80	9.1	0	0	0	0
1 tablespoon soy sauce	8.5	0.1	0.8	0.1	0.7	1.3
2 teaspoon fish sauce	4.2	0	0.4	0	0.4	0.6
1 tablespoon avocado oil	121	14	0	0	0	0
8 ounce cauliflower rice	57	0.6	11	4.5	6.5	4.4
1 teaspoon avocado oil	40	4.6	0	0	0	0
2 large eggs	143	9.5	0.7	0	0.7	13
Totals	957.5	64	20.1	5.5	14.6	76.4
Per Serving (/2)	479	32.0	10.1	2.8	7.3	38.2