Spicy Cauliflower & Chickpea Rice Bowl

This hearty rice bowl keeps you satiated with a healthy volume of spicy, flavorful cauliflower and chickpeas. Great for flexible dieters; Macros included.

This spicy cauliflower & chickpea rice bowl is an all around solid meal. It’s got loads of fiber, and a good amount of protein and carbs to keep you going on clean fuel during the day.

Don’t let the “spicy” in spicy cauliflower prevent you from giving this recipe a try. You can always tone things down a bit by lessening the amount of sriracha used in the sauce.

If you’d rather do without the Asian-inspired flavor profile, feel free to create and add your own sauce. I’m confident that any sauce you use would be a tasty compliment due to the versatile nature of chickpeas, cauliflower, and rice. The possibilities are practically endless!

(Macros included in recipe notes)

Care for more chickpea recipes? Try these:

Vegan Chickpea Tuna Salad w/ a Twist

Easy Chickpea Veggie Burger

Oh, and don’t forget of join the facebook fam!

Recipe

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Spicy Cauliflower & Chickpea Rice Bowl

This hearty rice bowl keeps you satiated with a healthy volume of spicy, flavorful cauliflower and chickpeas. Great for flexible dieters; Macros included.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Calories 380kcal

Ingredients

• 1 medium cauliflower, broken into florets
• 14 oz canned chick peas, drained
• 1 tablespoon olive oil
• 3 cups cooked rice

For the sauce

• 2 tablespoons sriracha
• 2 tablespoons tamari
• 1 tablespoon maple syrup
• 2 teaspoons apple cider vinegar
• 2 teaspoons fresh ginger, minced
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 2 green onions, chopped
• ¼ cup peanuts, chopped

Instructions

• Preheat oven to 450°F and prepare a baking dish or tray.
• Break the cauliflower into bite-size florets and place them on the tray along with drained chickpeas. Drizzle with olive oil and season to taste with sea salt and pepper—bake in the oven for 20 minutes.
• In the meantime, prepare the sauce by mixing all the sauce ingredients in a small bowl.
• Once cauliflower and chickpeas are roasted, remove from oven and mix with the earlier prepared sauce.
• Increase the oven temperature to broil, return the tray into the oven and cook for about another 5 minutes.
• Remove from the oven divide between bowls and serve with a portion of rice.

Notes

Approximate macros per serving:

380 calories         

11g Fats

57g Carbs        

13g Protein