Description
A healthy and flavorful cauliflower rice bowl loaded with veggies and protein, perfect for a light lunch or dinner.
Ingredients
Units
Scale
- 1 medium head of cauliflower, grated or processed into rice
- 1 tablespoon olive oil
- 1/2 cup diced red bell pepper
- 1/2 cup chopped broccoli florets
- 1/4 cup shredded carrots
- 1/4 cup chopped red onion
- 1/2 cup cooked chickpeas (or protein of choice)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt to taste
- Fresh cilantro or green onions for garnish
- Optional: 1 tablespoon sesame seeds
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add red onion and sauté for 2-3 minutes until slightly softened.
- Add bell pepper, broccoli, and carrots. Cook for another 4-5 minutes until vegetables are tender-crisp.
- Stir in the cauliflower rice and cook for 5-7 minutes, stirring occasionally.
- Add chickpeas, soy sauce, garlic powder, black pepper, and salt. Mix well and cook for another 2 minutes.
- Remove from heat and garnish with chopped cilantro, green onions, and sesame seeds if using.
- Serve warm as a main dish or side.
Notes
- You can substitute chickpeas with grilled chicken, tofu, or tempeh.
- Use tamari for a gluten-free version.
- Add avocado or a fried egg on top for extra richness.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 430mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg