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Spicy cauliflower & chickpea rice bowl
Getting our vegan on by combining the best vegan combination with a little bit of spice. Definitely one of my favourites.
Ingredients
What you need
- 1 medium cauliflower, broken into florets
- 400 g can chickpeas, drained
- 1 tsp olive oil
- 3 cup cooked rice
The sauce
- 2 tbsp sriracha
- 1 tbsp tamari
- 1 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 2 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 2 green onions, chopped
- 30 g peanuts, chopped
Instructions
- Preheat oven to 230°C (450°F) and prepare a baking dish or tray. Break the cauliflower into bite-size florets and place them on the tray along with drained chickpeas. Drizzle with olive oil and season to taste with sea salt and pepper—bake in the oven for 20 minutes. In the meantime, prepare the sauce by mixing all the sauce ingredients in a small bowl. Once cauliflower and chickpeas are roasted, remove from oven and mix with the earlier prepared sauce. Increase the oven temperature to broil, return the tray into the oven and cook for about another 5 minutes. Remove from the oven divide between bowls and serve with a portion of rice. Key features Gluten-Free Dairy-Free Meal Prep Friendly Vegan Contains Nuts
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 57gProtein: 13gFat: 11g
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