Ciotola di riso con cavolfiore piccante e ceci

Name: Ciotola di riso con cavolfiore piccante e ceci
Cuisine: International
Ingredients: blank; 1 medium cauliflower, broken into florets; 14 oz. (400g) can chickpeas, drained; 1 tbsp. olive oil; 3 cups cooked rice; blank; 2 tbsp. sriracha; 2 tbsp. tamari; 1 tbsp. maple syrup; 2 tsp. apple cider vinegar

By: Agi Kaja

Spicy Cauliflower & Chickpea Rice Bowl | Wholefood Earth®

Ingredients

1 medium cauliflower, broken into florets
14 oz. (400g) can chickpeas, drained
1 tbsp. olive oil
3 cups cooked rice
2 tbsp. sriracha
2 tbsp. tamari
1 tbsp. maple syrup
2 tsp. apple cider vinegar

Directions

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.

Nutrition

Fat11 gramsCarbs57 gramsProtein13 grams,

Agi Kaja

Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.

All comments are moderated before being published

Ciotola di riso con cavolfiore piccante e ceci