Cauliflower Rice Bowl
2017-03-08
- Yield : 2 bowls
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
The cauliflower rice is awesome on its own but an edible bowl gives it a nice boost. This avocado bowl provides a hearty serving of healthy fat…and means less dishes when you’re done.
Hope you enjoy!
Ingredients
- 1.5 cups cauliflower
- 1 t olive oil
- 3/4 cup chickpeas
- 1 avocado
- 1/4 t cayenne
- 1/4 t garlic powder
- Salt and pepper to taste
- Salsa/hot sauce/nutritional yeast (for topping)
Method
Step 1
1. Preheat the oven to 400. Then, blend cauliflower in a food processor until it forms a rice.
Step 2
2. Over medium heat, cook cauliflower with olive oil until warm (3-4min). Add in spices (I used salt and pepper, garlic powder and cayenne but you can mix it up)
Step 3
3. Add chickpeas to rice and cook for an additional 5+ minutes. While this is cooking, take your avocado, cut it in half lengthwise, remove the pit and scoop out a thin layer of the meat. This can be saved to be used as a topping for your cauli-rice mix or omitted completely. Lightly salt and pepper the avocado remains.
Step 4
4. Once the rice is done, remove from heat, scoop rice into each half of the avocado, and place both filled halves in the oven on a baking sheet for 7-9 minutes.
Step 5
5. Remove from oven and let slightly cool, and proceed to top with hot sauce, salsa, and/or nutritional yeast.
Average Member Rating
(4.7 / 5)
3 people rated this recipe
Recipe Comments
