Nutritional Information

Serving size: 2 cups
Calories per serving: 245
Carbohydrates: 38 g
Protein: 13 g

Ingredients for Roasted Chickpeas:

  • 1 15 oz. can chickpeas drained, rinsed and patted dry
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2tsp garlic powder
  • ½ tsp ground cumin
  • Pinch of Sea Salt
  • Pinch of Brown Sugar

Ingredients for the Cauliflower Rice Bowl:

  • 1 medium head Cauliflower
  • 1 ½ tbsp Olive Oil
  • 4 cloves Garlic, minced
  • 1 medium Zucchini, diced
  • 1 small Green Bell Pepper, diced
  • 1 cup frozen corn, defrosted
  • 2 tsp Chili powder
  • ½ tsp Ground Cumin
  • 1 tsp Salt
  • ½ tbsp Lemon Juice
  • 2 Plum Tomatoes, chopped
  • Optional: Chopped Cilantro and sliced Avocado

Directions:

  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a medium sized bowl.  Toss all the ingredients for the roasted chickpeas together
  4. Pour Chickpeas onto the baking sheet and bake for about 20 minutes. Toss them at the 10 minute mark.  Once they are brown and shriveled, they are ready.
  5. While the chickpeas roast, divide cauliflower into chunks &  pulse in a food processor (or grate) until it has the consistency of rice
  6. Heat Saute pan with remaining olive oil over medium high heat.
  7. Add minced garlic and stir.
  8. Add the zucchini and bell pepper and saute for about 2 minutes.
  9. Add the cauliflower, chili powder, cayenne, ground cumin and salt.
  10. Cook for about 2 more minutes until tender.
  11. Transfer veggie mixture to a large bowl
  12. Gently mix lemon juice chickpeas and chopped tomatoes.
  13. Top with cilantro or a slice of avocado

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