Thai Peanut Cauliflower Rice Bowl

New year, new recipes! Chickpeas, rice, and vegetables are a few of my favorite foods, so I figured why not combine them and make a recipe!? I decided on a cauliflower rice bowl because the internet seems to be going crazy over harvest bowls lately. This recipe is a packed with plenty of whole foods to keep you satisfied!

My goal with this bowl was to use a homemade dressing/sauce that wasn’t just a plain old soy sauce. Soy sauce is always good for a little salty flavor, but it’s bland in my opinion. Any time I eat brown rice garlic is one of the first ingredients I add. Back when Mongolian food places were a crazy, a thai peanut sauce paired with teriyaki was one of my favorites! With that, I decided to combine a few ingredients to create a thicker paste like sauce for my rice bowl.

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Cauliflower Rice Bowls

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

Cauliflower rice bowl packed with chickpeas (protein), vegetables, and a homemade thai peanut sauce. 

Course: Dinner, Lunch

Cuisine: American, Mongolian, Thai

Servings: 2 bowls

Calories: 250 kcal

Author: morganicmind

Ingredients

Cauliflower Rice

• 1 Head Cauliflower May use brown jasmine rice instead
• 1 Tbsp Garlic minced
• 1/4 tsp Salt optional
• Pinch Ground Pepper
• 3 Tbsp Olive Oil
• Sprinkle Sesame Seeds for garnishing (optional)

Chickpeas

• 1 can Chickpeas Garbanzo, rinsed
• Dash Garlic powder
• Dash Tumeric
• Pinch Ground Pepper
• 2 1/2 Tbsp olive oil

Vegetables

• 1 small Yellow Onion finely diced
• 1 Bag Carrots full sized & finely diced
• Frozen Peas
• Celery finely diced
• 1 tsp Garlic minced
• Pinch Ground Pepper
• Scallions For Garnishing

Thai Peanut Sauce

• 1/2 cup Creamy Peanut Butter Organic
• 1 tsp Sesame Oil
• 1 tsp Rice Vinegar
• 1 1/2 Tbsp Soy Sauce** Low Sodium
• 1/2 Tbsp Honey or Maple Syrup
• 1 Tbsp Sriracha or until desired heat
• 1 tsp Ginger optional
• 1 Tsp Garlic Minced
• Pinch Ground Pepper

Instructions

Cauliflower Rice

1. Rinse the cauliflower and soak up any excess moisture with a towel.
2. Remove the stalk and cut the cauliflower into quarters.
3. Use a box grater or food processor (with grater piece) and grate until rice like shapes form.
4. Add 2 Tbsp to a pan over medium-low heat and allow the olive oil to heat for about one minute.
5. Add the cauliflower rice to the pan and toss in the remaining ingredients. Saute.
6. Add the remaining 1 Tbsp of olive oil and mix. Allow to brown on all sides (if desired), and remove from the pan once the desired consistency is reached. (About 10-15 minutes depending on the heat).

Chickpeas

1. Preheat oven to 400º
2. Rinse chickpeas & dry. Option to remove the outer shell of the chickpeas (I leave them on). Add the seasonings to the rinsed chickpeas. Mix until evenly coated. Spread over a lightly sprayed baking sheet and bake for about 30 minutes or until semi crunchy.
3. Let cool a bit or serve hot (without burning your mouth).

Vegetables

1. Dice the veges into the tiniest little squares possible! If you like larger chopped veges, feel free to chop as you wish. I personally use a vegetable chopper that I found on Amazon, and it’s been such a life saver (and time saver).
2. Add to a pan with olive oil and seasonings. Mix well and saute until onions are translucent.

Thai Peanut Sauce

1. Mix all ingredients together in a small bowl or measuring cup.

2. Slowly add in water until you reach the desired consistency.

3. Cauliflower Rice Bowl
4. Combine all ingredients and mix in the sauce. Add little bits of sauce at a time until you have just the right amount to wake up those tastebuds.
5. Enjoy!

Recipe Notes

**Add little bits of soy sauce at a time. Despite the low sodium, the sauce may come out too salty if you add too much, so taste as you go! 

My future hubby confirmed that this meal was a very good vegetarian meal. That means it is worth a try! Feel free to comment below or tag me via instagram if you make a recipe of mine! You do NOT need to enter your email below to leave a rating or comment.