Spicy Cauliflower & Chickpea Rice Bowl
Gluten Fee | Dairy Free | Vegetarian | Contains Nuts
Serves 4
Prep Time10 Mins
Cooking Time25 Mins
380
kCal
11g
Fats
57g
Carbs
13g
Protein
Ingredients
1 medium cauliflower, broken into florets
14 oz. (400g) can chickpeas, drained
1 tbsp. olive oil
3 cups cooked rice
For the sauce:
2 tbsp. sriracha sauce
2 tosp. tamari sauce
1 tbsp. maple syrup
2 tsp. apple cider vinegar
2 tsp. fresh ginger, minced
2 cloves garlic, minced
1 tsp. sesame oil
2 spring onions, chopped
¼ cup (30g) peanuts, chopped salt and pepper
Method
Instructions:
Preheat oven to 450°F (230°C).
Break the cauliflower into bite-sized florets and place them on a baking 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 the cauliflower and chickpeas have roasted, remove from the oven and mix with the earlier prepared sauce.
Increase the oven temperature to broil (500’F (260°C)), return the tray into the oven and cook for another 5 minutes.
Remove from the dish from the oven and divide between 4 bowls and serve with a portion of rice.
Note:
This recipe does not include rice portions within the ingredients or nutritional listing.
1 medium cauliflower, broken into florets
14 oz. (400g) can chickpeas, drained
1 tbsp. olive oil
3 cups cooked rice
For the sauce:
2 tbsp. sriracha sauce
2 tosp. tamari sauce
1 tbsp. maple syrup
2 tsp. apple cider vinegar
2 tsp. fresh ginger, minced
2 cloves garlic, minced
1 tsp. sesame oil
2 spring onions, chopped
¼ cup (30g) peanuts, chopped salt and pepper
Instructions:
Preheat oven to 450°F (230°C).
Break the cauliflower into bite-sized florets and place them on a baking 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 the cauliflower and chickpeas have roasted, remove from the oven and mix with the earlier prepared sauce.
Increase the oven temperature to broil (500’F (260°C)), return the tray into the oven and cook for another 5 minutes.
Remove from the dish from the oven and divide between 4 bowls and serve with a portion of rice.
Note:
This recipe does not include rice portions within the ingredients or nutritional listing.