Description

This cauliflower rice bowl is a healthy, low-carb meal packed with flavor and vibrant veggies. It’s perfect for lunch or dinner and easy to customize with your favorite toppings. Ready in under 30 minutes!

Ingredients

4 cups cauliflower rice (fresh or frozen)
1 tablespoon olive oil
1/2 red onion, diced
2 cloves garlic, minced
1 red bell pepper, chopped
1 zucchini, chopped
1 cup shredded carrots
1 cup cooked chickpeas (or black beans)
2 tablespoons soy sauce or tamari
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
Salt and pepper, to taste
Optional toppings: avocado slices, green onions, sesame seeds, hot sauce

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Instructions

Heat olive oil in a large skillet over medium heat.
Add diced red onion and sauté for 2-3 minutes until slightly soft.
Stir in garlic, bell pepper, and zucchini. Cook for another 5 minutes, stirring occasionally.
Add shredded carrots and chickpeas. Cook for 2 more minutes.
Stir in the cauliflower rice, soy sauce, cumin, smoked paprika, salt, and pepper.
Cook everything together for 5-7 minutes, or until the cauliflower rice is tender.
Taste and adjust seasonings if needed.
Serve warm with your choice of toppings.

Notes

You can swap chickpeas with grilled chicken or tofu for added protein.
To save time, use pre-riced cauliflower from the store.
Great for meal prep—store leftovers in the fridge for up to 4 days.

Nutrition

Serving Size: 1 bowl
Calories: 210
Sugar: 6g
Sodium: 580mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 7g
Cholesterol: 0mg