Cauliflower Rice Bowl

D.TOX

Dairy-Free

Gluten-Free

Nut-Free

Sugar-Free

Vegan

Vegetarian

This easy-to-assemble bowl is built on a base of veggies and provides ample plant-based protein.

By The LTH Nutrition Team

Makes1 serving
Prep Time5 minutes
Cook Time30 minutes

Ingredients
Directions

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.

Nutritional information

Servings Per Container

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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