Cauliflower Rice Lunch Bowl with Sweet Potatoes and Chickpeas

An easy, protein-packed vegetarian lunch bowl made with cauliflower rice, sweet potatoes, and a vibrant chickpea salad.

1 1/2 pounds root vegetables, such as sweet potatoes, butternut squash, carrots, or a combination, peeled and cut into 1-inch cubes
4 tablespoons olive oil, divided, plus more for serving
1 1/2 teaspoons kosher salt, divided
Freshly ground black pepper
4 ounces feta cheese, drained
1/4 cup pumpkin seeds
3 cups fresh or frozen cauliflower rice, such as Trader Joe's
1/2 teaspoon ground turmeric
1 (15.5-ounce) can chickpeas, drained and rinsed
1/2 cup coarsely-chopped fresh cilantro leaves and tender stems
Finely grated zest of 2 medium limes
Juice of 2 medium limes, plus more wedges for serving
1 medium avocado, pitted and quartered
Arrange 2 racks to divide the oven into thirds and heat to 425°F. Place the sweet potatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, then season with 1/2 teaspoon of the salt and several grinds of black pepper. Toss to combine, then arrange into an even layer. Roast on the lower rack until beginning to brown, about 20 minutes.
Flip the sweet potatoes and push them to one side. Add the pumpkin seeds to the now-empty portion of the baking sheet and crumble the feta into large pieces over the sweet potatoes. Place the cauliflower rice (if using frozen, break up any clumps first), turmeric, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and several grinds of black pepper on a second rimmed baking sheet and toss until evenly combined. Spread into an even layer.

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