Roasted Veggie and Cauliflower Rice Bowl

Servings: 0

Calories per Serving: 398

Prep Time:

Cook Time: 40 minutes

Total Time:

Ingredients

1 cup Broccoli (chopped into florets)
1/2 Chickpeas (cooked)
2 Egg (Hard-boiled)
1/2 Cauliflower Rice (uncooked)
2 tsps Tahini
2 tsps Lemon Juice (divided)
1/4 tsp Italian Seasoning
2 tsps Water (warm)
1/2 tsp Sea Salt
1/4 cup Cherry Tomatoes (optional )
1/4 Cucumber (optional to add chopped)

Instructions

  1. Preheat the oven to 400oF (204oC) and line a baking sheet with parchment
    paper.
  2. Transfer the chopped broccoli and chickpeas to the the prepared baking
    sheet. Season the vegetables with half of the lemon juice, Italian seasoning
    and sea salt. Bake for 20-25 minutes until vegetables are very tender and
    chickpeas are crispy.
  3. Bring a medium pot of water to a boil. Place 2 eggs into the water and boil
    for 8-10 minutes. Drain, and place eggs into an ice bath. Peel the shells off
    the eggs.
  4. While the eggs are cooking, combine the tahini, warm water, and remaining
    lemon juice in a small bowl. Whisk until smooth. Season with additional salt if
    needed.
  5. To assemble, place cauliflower rice and roasted vegetables in a bowl. Half or
    slice the hard boiled eggs and place in bowl. Optional to add fresh
    cucumber and cherry tomatoes. Drizzle with tahini sauce. Enjoy!

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