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
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Recipe
Spicy Cauliflower & Chickpea Rice Bowl
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.
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