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SPICY CAULIFLOWER & CHICKPEA RICE BOWL

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Prep Time 10 mins
Cook Time 25 mins
Servings 4
Calories 380 kcal

Ingredients
  

  • 1 medium cauliflower broken into florets
  • 14 oz can chickpeas (400g) drained
  • 1 tablespoon olive oil
  • 3 cups rice cooked

For the sauce

  • 2 tablespoon sriracha
  • 2 tablespoon tamari
  • 1 tablespoon maple syrup
  • 2 teaspoon apple cider vinegar
  • 2 teaspoon fresh ginger minced
  • 2 cloves garlic minced
  • 1 teaspoon sesame oil
  • 2 green onions chopped
  • ¼ cup peanuts (30g) chopped

Instructions
 

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

Nutrition

Calories: 380kcalCarbohydrates: 57gProtein: 13gFat: 11g
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