Cauliflower Rice Bowl with Sweet Potatoes and Chickpeas

1 ½ pounds root vegetables, such as sweet potatoes, butternut squash, carrots,

or a combination, peeled and cut into 1-inch cubes

4 tablespoons olive oil, divided, plus more for serving

1 ½ teaspoons kosher salt, divided

Freshly ground black pepper

4 ounces feta cheese, drained

¼ cup pumpkin seeds

3 cups fresh or frozen cauliflower rice

½ teaspoon ground turmeric

1 (15.5) ounce can chickpeas, drained and rinsed

½ cup coarsely-chopped fresh cilantro leaves and tender stems

Finely grated zest of 2 medium limes

Juice of 2 medium limes, plus more wedges for serving

1 medium avocado, pitted and quartered

Arrange 2 racks to divide the oven into thirds and heat to 425°F. Place the root vegetables on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, then season with ½ teaspoon of the salt and several grinds of black pepper. Toss to combine, then arrange into an even layer. Roast on the lower rack until beginning to brown, about 20 minutes.

Flip the root vegetables and push them to one side. Add the pumpkin seeds to the now-empty portion of the baking sheet and crumble the feta into large pieces over the root vegetables. Place the cauliflower rice, turmeric, 1 tablespoon of olive oil, ½ teaspoon of salt, and several grinds of black pepper on a second rimmed baking sheet and toss until evenly combined. Spread into an even layer.

Place the root vegetables on the upper rack and the cauliflower rice on the lower rack. Roast until the pumpkin seeds are toasted, the root vegetables are golden-brown, and the feta is warmed through, 7 to 10 minutes more. Meanwhile, place the chickpeas, cilantro, lime zest, lime juice, remaining 1 tablespoon olive oil, remaining ½ teaspoon salt, and several grinds of black pepper in a medium bowl and toss until evenly coated; set aside.


For each serving: Transfer ¼ of the rice, ¼ of the root vegetable and feta mixture, and ¼ of the chickpea mixture into a bowl. Sprinkle with ¼ of the pumpkin seeds and top with a piece of the avocado (peel the avocado if eating immediately). Drizzle with more olive oil and season with salt and pepper as needed. Serve with a lime wedge.

Leftovers can be refrigerated in an airtight container for up to 4 days.




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