Sheet Pan Harissa Cauliflower Rice Bowls
These Sheet Pan Harissa Cauliflower Rice Bowls are a burst of flavors. From the roasted chickpeas & cauliflower rice to the marinated kale. This recipe is a great healthy dinner!
Ingredients
FOR THE CAULIFLOWER RICE
- 16 oz cauliflower rice
- 1 15-ounce can chickpeas drained and rinsed
- 1 shallot sliced
- 2 tbsp olive oil
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp harissa paste
- 1 tbsp tomato paste
- pinch of salt & pepper
FOR THE DRESSING
- 1/4 cup water
- 1/4 cup olive oil
- 1 lime zest & juice
- 2 tbsp agave or maple syrup
- 2 tbsp spicy mustard
- salt & pepper to taste
FOR THE BOWLS
- 4 cups kale hard stems removed
- 2 avocados
- pickled onions
- lime wedges and cilantro
Instructions
- Preheat the oven to 425 degrees. Add all of the cauliflower rice ingredients to a baking sheet and toss to combine. Place in the oven and bake for 20 minutes. Stir and cook for another 10 minutes. Turn the oven to broil and cook for another 2-3 minutes, or until the top layer gets a slight char.
- Meanwhile, combine the dressing ingredients in a bowl and stir to combine. Taste and adjust seasonings as needed. Place the kale in a large bowl and add 1/2 the dressing. Use your hands to massage the kale for 1 minute. Place in the fridge until ready to serve.
- To serve, layer each bowl with kale and top with the cauliflower rice, avocado, pickled onions & cilantro. Drizzle the remaining dressing over top and serve with lime wedges.
Video
Calories: 481kcal, Carbohydrates: 45g, Protein: 13g, Fat: 31g, Saturated Fat: 4g, Sodium: 514mg, Potassium: 1216mg, Fiber: 12g, Sugar: 12g, Iron: 4mg
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