Everyone knows cauliflower rice but what about an even easier, raw version. Jicama! It’s low carb, high fiber, high Vitamin C, iron, B6. It's taste and texture fall somewhere between an apple and a potato - in a good way. Check out this quick, delicious recipe and see for yourself!
Blend all ingredients in food processor for 20-30 seconds. Season with salt.
Add coconut oil to a sauté pan over medium-high heat for 15-20 seconds in preparation to sear the tomatoes. (The pan is ready when you wave your flat hand just above sauté pan to feel when the heat is permeating off of the pan.)
In a mixing bowl, add jicama rice, cucumber and pesto and fold together until pesto is evenly distributed.
Add lemon juice, season with salt and pepper and combine.
Just before serving, add bok choy and chili flakes and fold together.
Divide salad between two bowls.
Remove tomatoes from pan and season with salt.
Divide tomatoes between the two salads and top with pumpkin seeds.