Cauliflower Rice Bowl
Cauliflower Rice Bowl
This recipe is so easy and comes together so quickly. It is perfect for those nights that you may have forgot to unthaw your meat or just got home late and don’t know what to cook. This is a great Fab four meal with protein from the beans as well as meat if you decide to add it, fiber from the kale, beans, cauliflower, and avocado. Fat from the avocado as well as the avocado oil you add. Greens in your kale as well as cauliflower.
Start off by getting the beans cooked
Get that oven preheated to 400 degrees
First I start off by draining and rinsing off the chickpeas. After draining I place them in some paper towels and get them as dry as possible. Lay out on sheet pan and toss with avocado oil, sprinkle paprika over all of them. Get them baking.
Cook the rest of the ingredients
While the beans are cooking I sauté the kale with avocado oil, 4 garlic cloves paprika, cumin, coriander and salt. I only sauté the kale for a few minutes you want it to still have some crunch to it. Also when prepping your kale remember to remove the stem it can be bitter and tough. Remove from pan and set to the side. Next sauté avocado oil and cauliflower rice until heated through and warm. I get the bags of cauliflower rice in the freezer section at Costco. So I literally just throw it in the pan with zero prep. If you buy fresh cauliflower you will need to chop it roughly and then put it in your food processor until you have small pieces. I don’t like the mess this makes so I buy it prepped for me.
Last Assemble
The only thing left is to get those beans out of the oven and assemble your bowl. I start of by scooping a nice big spoonful of cauliflower rice into a bowl, next I add a bunch of sautéed kale and top with chickpeas, and sliced avocados. Yummy healthy dinner in less then 15 minutes. I do want to add that I have occasionally added some leftover meat that I had in the fridge to this meal. I just heat it up with the chickpeas in the oven or sauté it with the kale till warm. If you have the time and want to add a meat you can easily add some grilled chicken to this meal, but I do need to add that it is not at all necessary. My family is a big meat and potato type of family and they have all been satisfied with this meal without any meat added.
Why we love Kale
In just 1 cup you will get over 100 percent of your daily value need of Vitamin A , K and C. It is packed with potassium, calcium, and B6
Loaded with powerful antioxidants which work to counteract oxidative damage from free radicals, has anti-viral, anti-inflammatory, anti-depressant and anti cancer effects.
Protective to the heart and can help lower blood pressure, and cholesterol
Help protect eyes
Great source of minerals, and beta carotene
In summery it is one of the highest nutrient dense foods out there. Do yourself a favor and find ways to add it into your diet.
Cauliflower Rice Bowl
Ingredients
- 1 15oz canned chickpeas drained, rinsed
- 1 tbsp avocado oil
- 1 bunch kale stemmed, chopped
- 4 garlic cloves minced
- 1 bag frozen cauliflower rice
- 1 avocado sliced, or diced
- 1/4 tsp paprika plus extra for sprinkling on chickpeas
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/8 tsp salt
Instructions
- Preheat oven to 400 degrees. Pat the chickpeas dry with paper towel. Spread out on cookie sheet. Spread 1 tsp avocado oil and paprika over chickpeas and mix coving all of them. Bake in oven for 10-15 minutes
- Meanwhile, heat sauté pan to medium-high heat. Add 1 tsp avocado oil, kale and garlic to pan with spices and sauté until wilted 2-3 minutes, stirring often. Remove from pan and set aside.
- Add Cauliflower rice to pan with 1 tsp avocado oil and sauté until warm.
- Layer the cauliflower rice, kale, crispy chickpeas and avocado in bowl and enjoy.
Notes
Recipe adapted from Be Well by Kelly Body Love Book
