Chili Cauliflower Rice Bowl Recipe

Name: Chili Cauliflower Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 450u00b0F (230u00b0C). 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 saute 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.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Roasted Chili Chickpeas, 1 15-ounce can of chickpeas, drained and rinsed, 1 tablespoon olive oil, 1 teaspoon chili powder, and more.

Yes, Chili Cauliflower Rice Bowl falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Cauliflower Rice Bowl

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