Meatless Monday’s: Spicy Cauliflower & Chickpea Rice Bowl

Spice up your dinner routine with our Spicy Cauliflower & Chickpea Rice Bowl! Imagine crispy, golden cauliflower florets and tender chickpeas roasted to perfection, then tossed in a mouthwatering sauce that packs a punch. This fiery blend of sriracha, tamari, and fresh ginger, balanced with a hint of sweet maple syrup, creates a flavor explosion in every bite. Served over a bed of fluffy rice and topped with crunchy peanuts and green onions, this dish is a delightful mix of textures and tastes. Perfect for those nights when you crave something bold, exciting, and utterly delicious!

What You Need

Ingredients:
1 medium cauliflower, broken into florets
14oz. (400g) can chickpeas, drained
1 tbsp. olive oil
3 cups cooked rice

For the sauce:
2 tbsp. sriracha
2 tbsp. tamari
1 tbsp. maple syrup
2 tsp. apple cider vinegar
2 tsp. fresh ginger, minced
2 loved garlic, minced
1 tsp. sesame oil
2 green onions, chopped
1/4 cup (30g) peanuts, chopped

Directions

Preheat the oven to 450°F (230°C) 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 the 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.
Makes 4 servings.

Calories per serving: 380
Fats per serving: 11 grams
Protein per serving: 13 grams
Carbohydrates per serving: 57 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.