Feel free to swap out the rice for another whole grain.
Fiber-filled brown rice provides a base for the bowl.
Slightly crispy chickpeas complement tender, meaty cauliflower, while both take a bath in spicy hot sauce.
Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Keep reading for expert tips, like how to get crispy chickpeas.
Line a large rimmed baking sheet with parchment paper.
Trim 5 cups cauliflower florets into 1- to 112-inch pieces; place in a medium bowl.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Add chickpeas, 3 tablespoons oil and 14 teaspoon salt; toss until evenly coated.
Spread in a single layer on the prepared baking sheet.
Return the cauliflower and chickpeas to the bowl.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Add 4 tablespoons hot sauce; toss until evenly coated.
Spread in a single layer on the baking sheet.
Roast, undisturbed, until slightly crisp and browned, about 10 minutes.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Microwave 2 (8.8-ounce) packages rice according to package directions.
Lay carrot flat on a cutting board.
Create 112 cups ribbons using a vegetable peeler, rotating the carrot as needed.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
(Reserve any remaining carrot for another use.)
Divide the rice among 4 bowls.
Top the bowls with the cauliflower mixture, carrot ribbons, avocado, celery and the dressing.
Frequently Asked Questions
it’s possible for you to definitely prepare this recipe ahead of time.
Add the avocado just before serving to prevent it from turning brown.
If you have leftovers, store them in an airtight container in the fridge.
They should last 3 to 5 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
