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Riced Cauliflower Moroccan Goddess Bowl

Riced Cauliflower Moroccan Goddess Bowl

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I love the start of fall - the mesmerizing falling of leaves, dotting the ground in a rainbow explosion, cozy sweaters, the crisp slightly burnt air of the first chill. For labor day, I had the opportunity to head back to my parents in Philadelphia and it felt like fall was just around the corner. In Los Angeles, it’s a bit of a different story so to scratch my need for fall I wanted to make a really delicious, warm, nourishing bowl with all of the fixings.

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I’ve been trying to cut back on my rice intake so I pan steamed some riced cauliflower, roasted some chickpeas with all of the spices, threw on some pine nuts and stunning jewels of pomegranate and topped it off with some chives (inspired by the ones I cut in my mom’s garden) which gives the whole bowl a beautiful burst of color. All of this is cooked in a scintillating blend of moroccan spices that reveal themselves a bit more with each bite. I couldn’t get over how satisfying this was even without the rice.

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The best part of this bowl is that it feels completely decadent but is actually super healthy. Balanced with healthy fats, cleansing fiber, and fortifying protein this is a complete meal that can be eaten for breakfast (I’d top it with an egg), lunch, or dinner and it’s relatively inexpensive too. I hope you enjoy!

Do you have any favorite fall or winter bowls? This LA girl could use a little east coast warmth so please share!

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Riced Cauliflower Moroccan Goddess Bowl

Total Recipe: 20 Minutes

Ingredients:

  • 1 bag of Trader Joe’s Frozen Cauliflower Rice (You can also take cauliflower and use a food processor for the same effect)

  • 1 can organic chickpeas

  • 1/2 cup roasted pine nuts

  • 1/4 cup pomegranate seeds

  • 2 teaspoons of lemon juice

  • Salt and pepper to taste

  • 2 teaspoons garlic powder

  • 1/4 teaspoon paprika

  • 1 teaspoon Za’atar seasoning (you can also use a blend of sesame seeds, thyme, oregano and marjoram)

  • 1/4 teaspoon cumin

  • Berbere Seasoning: you can also use a blend of cinnamon, cardamom, garlic, and ginger

  • Nutritional yeast (to taste)

  • 1/4 cup olive oil

  • Chopped chives (for topping)

Directions: 

  • Put pine nuts in the toaster at 375 and watch closely until lightly browned (about 2-4 minutes), then let cool

  • In a medium sized pan, heat olive oil on low heat and empty cauliflower rice cooking on low for 3-5 minutes, then turn up the heat to medium, adding in salt, pepper, paprika, and garlic and cooking until lightly browned another 3-5 minutes

  • While cauliflower rice is cooking, in a small pan, heat olive oil on medium heat and empty can of chickpeas into pan. Add in remaining spices and nutritional yeast, toss chickpeas. Turn up heat and roast until film forms on bottom of pan and chickpeas are slightly browned

  • In a bowl, combine cauliflower rice, pomegranate seeds, and pine nuts and mix in lemon juice

  • Top with chickpeas and chopped chives or any other garnishes you’d like

  • Eat, nourish, enjoy!

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