SPICY CAULIFLOWER AND CHICKPEA RICE BOWL

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Spicy Cauliflower and Chickpea Rice Bowl

Ingredients

• 1 medium cauliflower, broken into florets
• 14 oz. (400g) can chickpeas, 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
• 1⁄4 cup (30g) peanuts, chopped

Instructions

1. Preheat oven to 230°C (450°F) and prepare a baking dish or tray.
2. 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.
3. In the meantime, prepare the sauce by mixing all the sauce ingredients in a small bowl.
4. Once cauliflower and chickpeas are roasted, remove from oven and mix with the earlier prepared sauce.
5. Increase the oven temperature to broil, return the tray into the oven and cook for about another 5 minutes.
6. Remove from the oven divide between bowls and serve with a portion of rice.

Nutrition Facts

Calories

1520

Fat (grams)

44 g

Carbs (grams)

228 g

Protein (grams)

52 g

1. Nutrition information listed is for the drink. Adjust MyFitnessPal serving size according to what portion you consumed (eg. 0.25 or 0.75)
2. Nutrition information does NOT account for anything you eat with your rice bowl. You must add these separately in your tracking.

Created using The Recipes Generator