Delicious & Easy

Greek Cauliflower-Rice Bowl


For the chickpeas

Preheat oven to 400 degrees Fahrenheit. In a small mixing bowl, combine chickpeas, extra virgin olive, parsley, garlic powder, cumin, coriander, and salt until evenly coated. Line a baking sheet with parchment paper and distribute chickpeas evenly. Roast for 40 minutes, stirring at 20 minutes. After roasting, remove from oven and set aside for assembly.

For the lemon-cauliflower rice

Heat a skillet to medium heat and add extra virgin olive oil. Add onions and sauté until they begin to soften and become translucent, about 3-4 minutes. Stir in garlic and cook for another 1-2 minutes. Add cauliflower-rice to the pan and cook until it just begins to soften, about 3-5 minutes. Season with turmeric, lemon juice and zest, and a pinch of cayenne pepper. Salt and pepper to taste. Remove from heat and set aside for assembly.

For the dressing

In a small bowl, mix garlic, Greek yogurt, dill, lemon juice and zest, and honey to combine. Salt to taste and set aside in refrigerator until needed for assembly.

For the vegetables

In a medium bowl add a pinch of salt to shredded kale and massage for approximately 5 minutes. As you massage, the kale should get softer, smaller in volume, and darker in pigment. Set aside for assembly.

Place sliced red onion in cold water with a splash of vinegar or lemon juice and let sit for 10 minutes to reduce the strong flavor and bite of the onion. After 10 minutes, remove from water and set aside for assembly.

Bring it all together

Split portions of cauliflower-rice into two bowls. Evenly distribute chickpeas, kale, tomatoes, onion, cucumber, and olives on top of cauliflower-rice between the two bowls. Split feta portion between the two bowls and sprinkle over the top. Finally, add a 1-2 tablespoon dollop of dressing to each bowl and enjoy!

Notes & Substitutions:
-In a pinch, substitute one 12-ounce bag of frozen riced cauliflower for fresh cauliflower.
-Substitute chicken for chickpeas for an extra protein boost and fewer carbohydrates. Season with the same herbs and oven roast or pan-fry.
-Substitute any type of kale for lacinato kale.

Ingredients for

Greek Cauliflower-Rice Bowl

1 can low sodium chickpeas, drained and rinsed
2 teaspoons extra-virgin olive oil
1 teaspoon parsley
1 teaspoon garlic powder
3/4 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
1/4 yellow onion, small diced
1 clove garlic, minced
1 small head cauliflower, riced (about 2 cups)
1 small head cauliflower, riced (about 2 cups)
1/2 lemon, juice and zest
cayenne pepper, salt, and pepper to taste
1 clove garlic, minced
1/2 cup plain Greek yogurt
1/2 cup fresh dill, roughly chopped
1 bunch acinato kale, destemmed and shredded
1/4 medium red onion, sliced
1/4 cup Kalamata olives, pitted and halved
1/2 pint cherry tomatoes, halved
1 cucumber, seeds removed and medium diced
1/4 cup Kalamata olives, pitted and halved
1/4 cup feta cheese, crumbled

Instructions for

Greek Cauliflower-Rice Bowl

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