Vibrant Cauliflower Rice Bowl
A hearty yet pleasantly light cauliflower rice bowl packed with roasted root vegetables, creamy feta, and a zesty chickpea salad. Perfect for easy weeknight dinners and meal prep.
Ingredients
Roasted Root Vegetables
- 1 1/2 pounds root vegetables (sweet potatoes, squash, or carrots) peeled and cut into 1-inch cubes
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- black pepper to taste, freshly ground
- 4 oz feta cheese drained and ready to crumble
- 1/4 cup pumpkin seeds raw or lightly toasted
Cauliflower Rice
- 3 cups cauliflower rice fresh or frozen
- 1/2 tsp ground turmeric
- 1 tbsp olive oil
- 1/2 tsp kosher salt
Zesty Chickpea Salad
- 1 can chickpeas (15.5-ounce) drained and rinsed thoroughly
- 1/2 cup fresh cilantro coarsely chopped (leaves and tender stems)
- 2 medium limes finely grated zest and juice
- 1 tbsp olive oil
- 1/2 tsp kosher salt
For Serving
- 1 medium avocado pitted, peeled, and quartered
Instructions
- Arrange two oven racks to divide the space into thirds. Preheat your oven to 425°F. Spread the diced root vegetables across a large rimmed baking sheet. Drizzle with 2 tablespoons of olive oil, season with 1/2 teaspoon kosher salt and black pepper. Toss to coat, spread evenly, and roast on the lower rack for 20 minutes.
- Remove the root vegetables from the oven, flip them, and push them to one side of the pan. Pour pumpkin seeds onto the empty side and crumble the feta cheese directly over the hot root vegetables.
- Spread the cauliflower rice evenly across a second rimmed baking sheet. Sprinkle with turmeric, drizzle with 1 tablespoon olive oil, and season with 1/2 teaspoon kosher salt and black pepper. Toss thoroughly and spread into an even layer.
- Place the root vegetable pan on the upper rack and the cauliflower rice pan on the lower rack. Roast together for another 7 to 10 minutes until seeds are toasted and cheese is soft.
- In a mixing bowl, toss the drained chickpeas, chopped cilantro, lime zest, lime juice, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper. Stir until fully coated.
- Divide the warm cauliflower rice among 4 bowls. Top with the roasted vegetable and feta mixture, followed by the zesty chickpea salad. Sprinkle with toasted pumpkin seeds and add a quarter of the avocado to each bowl. Serve with extra lime wedges.
Notes
Meal Prep Storage: Let hot ingredients cool completely. Store the rice, veggies, and chickpeas together in airtight containers in the fridge for up to four days. Keep avocado separate and slice right before eating to prevent browning. Dairy-Free Option: Omit the feta cheese. The avocado will still provide a rich, creamy texture. Frozen Cauliflower Rice: Frozen rice works perfectly without thawing. Just break up any large clumps on the baking sheet; the high oven heat will evaporate the excess moisture quickly.