Description
A healthy and flavorful cauliflower rice bowl packed with colorful veggies, protein, and a zesty dressing. Perfect for a light lunch or dinner.
Ingredients
Units
Scale
- 1 medium head of cauliflower, riced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup hummus or tahini
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon paprika
- Juice of 1 lemon
- 1 cup canned chickpeas, drained and rinsed
Instructions
- Wash and chop the cauliflower into florets. Pulse in a food processor until it resembles rice.
- Heat olive oil in a large skillet over medium heat. Add the riced cauliflower, salt, and pepper. Sauté for 5-7 minutes until tender.
- In a separate bowl, toss chickpeas with paprika and a pinch of salt. Lightly roast them in a skillet for 5-7 minutes until slightly crispy.
- Assemble the bowl: start with cauliflower rice as the base.
- Top with cherry tomatoes, cucumber, red onion, avocado slices, and roasted chickpeas.
- Add a scoop of hummus or a drizzle of tahini over the bowl.
- Sprinkle with fresh parsley and drizzle lemon juice on top.
- Serve immediately and enjoy!
Notes
- You can use pre-riced cauliflower to save time.
- Swap chickpeas for grilled chicken or tofu for added protein.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg