April 27th, 2024
Recipes
Garlicky Chickpea Cauliflower Rice
Valentina P
- Difficulty
•
- Time 15"
A delicious and easy 1-pan cauliflower rice recipe loaded with kale, sweet potatoes pieces, and tender chickpeas. It all gets quickly simmered in a seasoned broth that infuses this vegetable side dish with tons of savory flavor (and very minimal effort).
How To MakeDiet Type: Plant-based
Shopping List
- 4 cups fresh raw or defrosted cauliflower rice
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 medium-sized sweet potato
- 4 small handfuls chopped kale (hard stems removed)
- 1 cup vegetable broth (I use low-sodium)
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons low-sodium tamari (Note 1)
- 4 teaspoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- zest of 1 lemon
Instructions
- Step 1: Peel the sweet potato(es) and dice them into small chickpea-sized pieces, about 1/4 inch in size. Remove the hard stems from the kale and roughly chop the leaves. Set aside.
- Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the potato pieces to the hot pan and sauté for 3 to 4 minutes, or until beginning to soften. Stir regularly to avoid burning.
- Step 3: Add in the cauliflower rice, broth, kale, and chickpeas to the pan. Then stir in the seasonings: tamari, nutritional yeast, garlic powder, onion powder, and thyme. Continue cooking and stirring for about 3 more minutes, or until the cauliflower rice is fork tender and all of the liquid has cooked off. Turn off the heat and stir in the lemon zest. Taste and adjust seasonings as needed.
- Serve: Transfer into a serving plate and enjoy warm.
Recipe Notes
Note 1: To make this dish soy-free, substitute the tamari with an equal amount of coconut aminos and add an extra pinch of salt.
Nutrition
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Garlicky Chickpea Cauliflower Rice
PT15M 4 cups fresh raw or defrosted cauliflower rice 1 (15 ounce) can chickpeas, drained and rinsed 1 medium-sized sweet potato 4 small handfuls chopped kale (hard stems removed) 1 cup vegetable broth (I use low-sodium) 4 tablespoons extra-virgin olive oil 2 tablespoons low-sodium tamari (Note 1) 4 teaspoons nutritional yeast 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon dried thyme zest of 1 lemon Gluten Free Vegan 6 Servings
Ingredients:
