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

Cook Time 25

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