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Cauliflower Rice Bowl

This easy-to-assemble bowl is built on a base of veggies and provides ample plant-based protein.
Cauliflower rice bowl
  • Yield 1 serving
  • Prep Time 5 minutes
  • Cook Time 30 minutes


  • 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


Preheat the oven to 350 degrees F. Spray a 9×13 baking sheet with nonstick oil.
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.
While the chickpeas are cooking, heat the coconut oil in a 10-inch skillet. Add the riced cauliflower and kale, sautéing until tender.
Combine the almond milk with the hummus and blend well to combine.
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
Amount Per Serving
Calories 386
% Daily Value*
Total Fat 16g
Total Carbohydrates 37g
Dietary Fiber 16g
Protein 19g
* Percent Daily Values are based on a 2000 calorie diet.


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