Description
A healthy and flavorful cauliflower rice bowl packed with vegetables and protein, perfect for a light lunch or dinner.
Ingredients
Units
Scale
- 1 medium head of cauliflower, riced
- 1 tablespoon olive oil
- 1/2 cup diced red bell pepper
- 1/2 cup chopped broccoli florets
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1/2 cup cooked chickpeas
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon sesame seeds (optional)
Instructions
- Rice the cauliflower using a food processor or box grater until it resembles rice.
- Heat olive oil in a large skillet over medium heat.
- Add red bell pepper, broccoli, and carrots. Sauté for 5-6 minutes until slightly tender.
- Add the riced cauliflower and cook for another 5 minutes, stirring occasionally.
- Stir in chickpeas, soy sauce, sesame oil, garlic powder, and black pepper.
- Cook for an additional 3-4 minutes until everything is heated through.
- Top with green onions and sesame seeds before serving.
Notes
- Use frozen riced cauliflower for convenience.
- Add a fried or poached egg on top for extra protein (if not vegan).
- Adjust veggies based on what’s in season or in your fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg