Gluten-Free • Dairy-Free

Cauliflower Rice Bowl

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Course: lunch, dinner
Servings

4

servings
Total Time

35

minutes
Calories

386

kcal

Ingredients

  • 1 1/3 cup chickpeas

  • 2 Tbsp. olive oil

  • 4 tsp. chili powder

  • 4 cup cauliflower, riced

  • 4 cup kale

  • 8 Tbsp. hummus

  • 8 Tbsp. almond milk

  • 2 tsp. sea salt

  • 2 tsp. paprika

  • 4 tsp. coconut oil

  • 4 Tbsp. pumpkin seeds

Directions

  • For chickpeas, preheat oven to 350 degrees. Spray a 9×13 pinch with non-stick spray. Drain chickpeas and rinse. Pat dry with towel and place in medium bowl. Add olive oil and spices. Mix to combine and then place on baking sheet. Bake in oven for 20 to 25 minutes or until crisp.
  • Meanwhile, in a 10-inch skillet, heat coconut oil and add cauliflower and kale. Sauté until tender.
  • Add almond milk to hummus and blend.
  • Place cauliflower rice, chickpeas and kale in a bowl. Drizzle hummus mixture on top and add pumpkin seeds.

Notes

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories386
  • % Daily Value *
  • Total Fat 16g 25%
    • Total Carbohydrate 37g 13%
      • Dietary Fiber 16g 64%
    • Protein 19g 38%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.