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.
Cauliflower rice bowl packed with chickpeas (protein), vegetables, and a homemade thai peanut sauce.
- 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)
- 1 can Chickpeas Garbanzo, rinsed
- Dash Garlic powder
- Dash Tumeric
- Pinch Ground Pepper
- 2 1/2 Tbsp olive oil
- 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
- 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
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Rinse the cauliflower and soak up any excess moisture with a towel.
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Remove the stalk and cut the cauliflower into quarters.
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Use a box grater or food processor (with grater piece) and grate until rice like shapes form.
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Add 2 Tbsp to a pan over medium-low heat and allow the olive oil to heat for about one minute.
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Add the cauliflower rice to the pan and toss in the remaining ingredients. Saute.
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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).
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Preheat oven to 400º
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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.
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Let cool a bit or serve hot (without burning your mouth).
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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).
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Add to a pan with olive oil and seasonings. Mix well and saute until onions are translucent.
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Mix all ingredients together in a small bowl or measuring cup.
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Slowly add in water until you reach the desired consistency.
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Cauliflower Rice Bowl
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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.
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Enjoy!
**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.