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Citrus-Herb Chickpea Cauliflower Rice Bowl
27min
4 servings
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A bright, high-fiber veggie bowl that fuses Mediterranean olive oil and herbs with Latin citrus and spice. Cauliflower rice keeps it light, while chickpeas add plant protein and satisfying texture. A creamy avocado–lime herb sauce ties everything together without dairy, soy, or nuts. It’s a quick, one-pan, weeknight-friendly meal that uses common produce and pantry staples to help reduce food waste.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
16 g
12 g
Allergen Content
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Ingredients
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Steps
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Start the sauce base
Halve the avocado, remove the pit, scoop the flesh into a blender, and add water.
Mince remaining garlic and dry chickpeas
Finely mince the remaining garlic (0.35 oz). Drain and pat the chickpeas very dry.
Add herbs and oil to sauce
Roughly chop the cilantro and add to the blender. Pour in olive oil (0.5 tablespoon).
Season and blend sauce
Add 0.25 teaspoon salt and 0.25 teaspoon black pepper. Blend until smooth and set aside.
Rice the cauliflower
Rinse the cauliflower, cut into florets, and pulse in a processor or grate to rice-sized pieces.
Slice pepper and onions
Seed and thinly slice the red bell pepper. Trim and thinly slice the green onion.
Prep carrot and ginger
Peel the carrot and cut into matchsticks. Peel and mince the ginger.
Mince remaining garlic and dry chickpeas`
Finely mince the remaining garlic (0.35 oz). Drain and pat the chickpeas very dry.
Crisp the chickpeas
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chickpeas and cook 4 minutes, stirring.
Spice the chickpeas
Sprinkle cumin and smoked paprika over chickpeas. Stir 1 minute until fragrant; transfer chickpeas to a bowl.
Bloom aromatics
Add minced ginger and the minced garlic to the hot skillet. Stir 30 seconds.
Stir-fry cauliflower rice
Add the riced cauliflower and 0.5 tablespoon olive oil. Sprinkle 0.25 teaspoon salt and cook 4 minutes, stirring.
Add crunchy vegetables
Stir in red bell pepper and carrot. Cook 3 minutes until crisp-tender.
Wilt greens
Add spinach and green onion. Toss 1 minute to wilt.
Season the pan
Sprinkle ground coriander and the remaining 0.25 teaspoon black pepper. Toss to combine.
Return chickpeas
Fold the spiced chickpeas back into the skillet and heat 1 minute.
Finish with the sauce
Remove from heat. Spoon the avocado–lime herb sauce over the stir-fry and toss to coat evenly.
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