Photo Credit: Aaron Colussi

Eastern Mediterranean Chickpea and Cauliflower Rice Bowl

$0.00

Bursting with flavor and texture, this vegetarian bowl is surprisingly filling. Best enjoyed warm, immediately after cooking.

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Description

Recipe Type: Entree
Author: Genevieve Doll
Serves: 4

Ingredients

  • 2 (15-ounce) cans chickpeas (about 4 cups)
  • 5 tablespoons olive oil, divided
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 2½ teaspoons salt, divided
  • 1 pint grape tomatoes
  • 1 medium cauliflower (about 1½ pounds), cut into medium-sized florets
  • ½ medium onion, small dice
  • ½ cup raisins
  • ½ cup loosely packed parsley, roughly chopped
  • ½ cup loosely packed mint, roughly chopped
  • 1 cup whole-milk yogurt
  • 2 tablespoons lemon zest
  • ½ teaspoon freshly ground pepper
  • 1⁄3 cup shelled pistachios

Instructions

  1. Preheat oven to 425°. Drain and rinse chickpeas. Transfer to a large rimmed baking sheet lined with parchment paper, and pat dry with a paper towel. In a small bowl, whisk together 2 tablespoons olive oil, cumin, turmeric and 1 teaspoon salt. Drizzle over chickpeas, and stir with a spatula to coat. 
  2. Line a second baking sheet with parchment paper and add tomatoes. Coat with 1 tablespoon olive oil and ½ teaspoon salt. 
  3. Roast chickpeas and tomatoes in oven for about 25 minutes. Chickpeas should be slightly crispy with a tender center, and tomato skins lightly browned and split.
  4. Meanwhile, pulse cauliflower florets in a food processor until tiny rice-like pieces form.
  5. Heat remaining 2 tablespoons olive oil in a large sauté pan over medium heat, and add onion. Sauté minutes, until onion is translucent. Add cauliflower, raisins and remaining 1 teaspoon salt. Cook for an additional 5 minutes, until cauliflower is tender. Stir in parsley and mint.
  6. In a medium bowl, whisk yogurt, lemon zest and pepper, and season with a pinch of salt.
  7. Top cauliflower rice with chickpeas, tomatoes and a dollop of yogurt sauce. Garnish with pistachios and fresh herbs.

PER SERVING: 709 CAL; 27G PROTEIN; 20G FAT; 94G CARB (20G SUGARS); 750MG SODIUM; 23G FIBER (NUTRITIONAL VALUES CALCULATED AT NUTRITIONDATA.SELF.COM)

4/5 (2 Reviews)

Reviews

  1. Wink

    This was easy to put together and so tasty! I used whole milk Greek-style yogurt, and this recipe has me wanting to eat the yogurt “dressing” for breakfast, lunch, and dinner. Delicious!

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