Avocado

Chili Cauliflower Rice Bowl

by:
May 20, 2014
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Chili Cauliflower Rice Bowl
  • Serves 4-5
Author Notes

This colorful cauliflower rice bowl is full of fragrant spices and topped with roasted chili chickpeas. A light and healthy dish to get you back on track after a treat day (or weekend in my case). —Lisa @ Healthy Nibbles & Bits

What You'll Need
Ingredients
  • Roasted Chili Chickpeas
  • 1 15-ounce can of chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon ground cumin
  • 1 pinch sea salt
  • 1 pinch light brown sugar
  • Cauliflower Rice Bowl
  • 1 medium head of cauliflower
  • 1 1/2 tablespoons olive oil
  • 4 garlic cloves, minced or pressed
  • 1 medium zucchini, diced
  • 1 small green bell pepper, diced
  • 1 cup fresh corn kernels
  • 2 teaspoons chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons sea salt, add more if necessary
  • 1/2 tablespoon lemon juice
  • 1 1/2 cups plum tomatoes, halved
  • 3 sprigs cilantro, chopped (optional)
  • sliced avocados (optional)
Directions
  1. Preheat oven to 450ºF (230ºC). Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium-sized bowl, toss all the ingredients for the roasted chickpeas together. Pour the chickpeas onto the lined baking sheet and bake for about 20-22 minutes, giving them a quick toss after 12 minutes. Once they look browned and shriveled, they are ready to take out of the oven.
  3. Cut the cauliflower into small pieces and pulse it in a food processor until you get tiny bits and set aside. I have a small food processor, so I had to do this in several batches.
  4. Heat a sauté pan with 1 and a 1/2 tablespoons of olive oil over medium-high heat. Add the minced garlic and stir it a little. When the garlic starts to brown, add the zucchini and pepper and cook for about 2-3 minutes. Add in the corn kernels and cook for another 2 minutes. Finally, add the cauliflower and the seasonings--chili powder, cayenne pepper ground cumin, and salt. Cook for 2-3 more minutes and turn off the heat. You can always cook the cauliflower rice separately and then mix everything together in the end.
  5. Pour everything into a large serving bowl and mix in the lemon juice and sliced tomatoes. Add some cilantro and avocados if you like.
  6. Refrigerate any leftovers in an airtight container.
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