Cauliflower Rice Bowl
This easy-to-assemble bowl is built on a base of veggies and provides ample plant-based protein.
Ingredients
- 1 1/3 cup chickpeas
- 2 tbs. olive oil
- 4 tsp. chili powder
- 2 tsp. paprika
- 2 tsp. sea salt
- 4 tsp. coconut oil
- 4 cups riced cauliflower
- 4 cups kale
- 1/2 cup almond milk
- 1/2 cup hummus
- 4 tbs. pumpkin seeds
Directions
STEP 1
Preheat the oven to 350 degrees F. Spray a 9×13 baking sheet with nonstick oil.
STEP 2
Drain and rinse the chickpeas. Pat them dry with a towel and place in a medium bowl. Add the olive oil and spices. Mix to combine and then place on the baking sheet. Bake for 20 to 25 minutes or until crisp.
STEP 3
While the chickpeas are cooking, heat the coconut oil in a 10-inch skillet. Add the riced cauliflower and kale, sautéing until tender.
STEP 4
Combine the almond milk with the hummus and blend well to combine.
STEP 5
Place the riced cauliflower rice, kale, and chickpeas in a bowl. Drizzle the hummus mixture over the top and add the pumpkin seeds.
Nutrition Facts
Servings Per Container
1
Amount Per Serving
Calories 386
% Daily Value*
25%
Total Fat 16g
13%
Total Carbohydrates 37g
64%
Dietary Fiber 16g
Protein 19g
* Percent Daily Values are based on a 2000 calorie diet.
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