Spicy Cauliflower and Chickpea Rice Bowl

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Servings: 4 Prep: 15 min Cook: 20 min Pescetarian Vegan Vegetarian Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Parchment Paper, Rice, Cauliflower, Extra Virgin Olive Oil, Fresh Ginger, Peanuts

Spicy Cauliflower and Chickpea Rice Bowl

Ingredients

parchment paper ⚠

For the rice:

2 cups water

1 cup rice ⚠

For the cauliflower:

1 head cauliflower ⚠

14 ounces cooked chickpeas

1 tablespoon extra virgin olive oil ⚠

1 teaspoon sea salt, to taste

½ teaspoon ground black pepper, to taste

For the sauce:

2 inches fresh ginger ⚠

2 green onions

¼ cup peanuts ⚠

2 tablespoons sriracha

2 tablespoons tamari

1 tablespoon pure maple syrup

2 teaspoons apple cider vinegar

2 teaspoons minced garlic

1 teaspoon sesame oil

Instructions

1. Preheat oven to 450F and prepare a baking dish or tray by lining with parchment paper.

2. For the rice: Add water and rice to saucepan. Bring to a boil. Reduce heat to a simmer, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender.

3. Remove from heat. Keep rice covered to stay warm until ready to use. While rice is cooking, prepare the cauliflower.

4. For the cauliflower: Chop cauliflower into bite-size florets, discard stems. Drain and rinse chickpeas.

5. Place cauliflower and chickpeas on prepared baking sheet. Drizzle with olive oil and season to taste with sea salt and pepper.

6. Bake in the oven for 20 minutes. In the meantime, prepare the sauce.

7. For the sauce: Peel and grate ginger. Finely chop green onions and peanuts.

8. Place ginger, onions, and peanuts in a bowl. Add remaining sauce ingredients and stir to combine. Set aside.

9. Once cauliflower and chickpeas are roasted, remove from oven and mix with prepared sauce.

10. Turn oven to broil, return tray to oven and cook for about another 5 minutes.

11. Remove from oven, divide between bowls and serve with a portion of rice.