Cauliflower Rice Lunch Bowl with Sweet Potatoes and Chickpeas by thekitchn,
The Che�p & E�sy Lunch Bowl I�ll Be Me�l Prepp�ng All Month
Prep Time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4 Servings
� 4 t�blespoons ol�ve o�l, d�v�ded, plus more for serv�ng
� 1 1/2 te�spoons kosher s�lt, d�v�ded
� Freshly ground bl�ck pepper
� 4 ounces fet� cheese, dr��ned
� 1 1/2 pounds root veget�bles, such �s sweet pot�toes, butternut squ�sh, c�rrots, or � comb�n�t�on, peeled �nd cut �nto 1-�nch cubes
� 1/4 cup pumpk�n seeds
� 3 cups fresh or frozen c�ul�flower r�ce, such �s Tr�der Joe's
� 1/2 te�spoon ground turmer�c
� 1 (15.5-ounce) c�n ch�ckpe�s, dr��ned �nd r�nsed
� 1/2 cup co�rsely-chopped fresh c�l�ntro le�ves �nd tender stems
� F�nely gr�ted zest of 2 med�um l�mes
� Ju�ce of 2 med�um l�mes, plus more wedges for serv�ng
� 1 med�um �voc�do, p�tted �nd qu�rtered
1. Arr�nge 2 r�cks to d�v�de the oven �nto th�rds �nd he�t to 425�F. Pl�ce the sweet pot�toes on � r�mmed b�k�ng sheet. Dr�zzle w�th 2 t�blespoons of the o�l, then se�son w�th 1/2 te�spoon of the s�lt �nd sever�l gr�nds of bl�ck pepper. Toss to comb�ne, then �rr�nge �nto �n even l�yer. Ro�st on the lower r�ck unt�l beg�nn�ng to brown, �bout 20 m�nutes.
2. Fl�p the sweet pot�toes �nd push them to one s�de. Add the pumpk�n seeds to the now-empty port�on of the b�k�ng sheet �nd crumble the fet� �nto l�rge p�eces over the sweet pot�toes. Pl�ce the c�ul�flower r�ce (�f us�ng frozen, bre�k up �ny clumps f�rst), turmer�c, 1 t�blespoon of the ol�ve o�l, 1/2 te�spoon of the s�lt, �nd sever�l gr�nds of bl�ck pepper on � second r�mmed b�k�ng sheet �nd toss unt�l evenly comb�ned. Spre�d �nto �n even l�yer.
3. Pl�ce the sweet pot�toes on the upper r�ck �nd the c�ul�flower r�ce on the lower r�ck. Ro�st unt�l the pumpk�n seeds �re to�sted, the sweet pot�toes �re golden-brown, �nd the fet� �s w�rmed through, 7 to 10 m�nutes more. Me�nwh�le, pl�ce the ch�ckpe�s, c�l�ntro, l�me zest, l�me ju�ce, rem��n�ng 1 t�blespoon o�l, rem��n�ng 1/2 te�spoon s�lt, �nd sever�l gr�nds of bl�ck pepper �n � med�um bowl �nd toss unt�l evenly co�ted; set �s�de.
4. For e�ch serv�ng: Tr�nsfer 1/4 of the r�ce, 1/4 of the sweet pot�to �nd fet� m�xture, �nd 1/4 of the ch�ckpe� m�xture �nto � bowl. Spr�nkle w�th 1/4 of the pep�t�s �nd top w�th � p�ece of the �voc�do (peel the �voc�do �f e�t�ng �mmed��tely). Dr�zzle w�th more ol�ve o�l �nd se�son w�th s�lt �nd pepper �s needed. Serve w�th � l�me wedge.
Read More this full recipes at Cauliflower Rice Lunch Bowl with Sweet Potatoes and Chickpeas
The Che�p & E�sy Lunch Bowl I�ll Be Me�l Prepp�ng All Month
Prep Time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4 Servings
INGREDIENTS:
� 4 t�blespoons ol�ve o�l, d�v�ded, plus more for serv�ng
� 1 1/2 te�spoons kosher s�lt, d�v�ded
� Freshly ground bl�ck pepper
� 4 ounces fet� cheese, dr��ned
� 1 1/2 pounds root veget�bles, such �s sweet pot�toes, butternut squ�sh, c�rrots, or � comb�n�t�on, peeled �nd cut �nto 1-�nch cubes
� 1/4 cup pumpk�n seeds
� 3 cups fresh or frozen c�ul�flower r�ce, such �s Tr�der Joe's
� 1/2 te�spoon ground turmer�c
� 1 (15.5-ounce) c�n ch�ckpe�s, dr��ned �nd r�nsed
� 1/2 cup co�rsely-chopped fresh c�l�ntro le�ves �nd tender stems
� F�nely gr�ted zest of 2 med�um l�mes
� Ju�ce of 2 med�um l�mes, plus more wedges for serv�ng
� 1 med�um �voc�do, p�tted �nd qu�rtered
INSTRUCTIONS:
1. Arr�nge 2 r�cks to d�v�de the oven �nto th�rds �nd he�t to 425�F. Pl�ce the sweet pot�toes on � r�mmed b�k�ng sheet. Dr�zzle w�th 2 t�blespoons of the o�l, then se�son w�th 1/2 te�spoon of the s�lt �nd sever�l gr�nds of bl�ck pepper. Toss to comb�ne, then �rr�nge �nto �n even l�yer. Ro�st on the lower r�ck unt�l beg�nn�ng to brown, �bout 20 m�nutes.
2. Fl�p the sweet pot�toes �nd push them to one s�de. Add the pumpk�n seeds to the now-empty port�on of the b�k�ng sheet �nd crumble the fet� �nto l�rge p�eces over the sweet pot�toes. Pl�ce the c�ul�flower r�ce (�f us�ng frozen, bre�k up �ny clumps f�rst), turmer�c, 1 t�blespoon of the ol�ve o�l, 1/2 te�spoon of the s�lt, �nd sever�l gr�nds of bl�ck pepper on � second r�mmed b�k�ng sheet �nd toss unt�l evenly comb�ned. Spre�d �nto �n even l�yer.
3. Pl�ce the sweet pot�toes on the upper r�ck �nd the c�ul�flower r�ce on the lower r�ck. Ro�st unt�l the pumpk�n seeds �re to�sted, the sweet pot�toes �re golden-brown, �nd the fet� �s w�rmed through, 7 to 10 m�nutes more. Me�nwh�le, pl�ce the ch�ckpe�s, c�l�ntro, l�me zest, l�me ju�ce, rem��n�ng 1 t�blespoon o�l, rem��n�ng 1/2 te�spoon s�lt, �nd sever�l gr�nds of bl�ck pepper �n � med�um bowl �nd toss unt�l evenly co�ted; set �s�de.
4. For e�ch serv�ng: Tr�nsfer 1/4 of the r�ce, 1/4 of the sweet pot�to �nd fet� m�xture, �nd 1/4 of the ch�ckpe� m�xture �nto � bowl. Spr�nkle w�th 1/4 of the pep�t�s �nd top w�th � p�ece of the �voc�do (peel the �voc�do �f e�t�ng �mmed��tely). Dr�zzle w�th more ol�ve o�l �nd se�son w�th s�lt �nd pepper �s needed. Serve w�th � l�me wedge.
Read More this full recipes at Cauliflower Rice Lunch Bowl with Sweet Potatoes and Chickpeas
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