Cauliflower Rice Bowl

Ingredients

• 1 medium cauliflower, grated or blitzed into rice
• 400g tin chickpeas, drained and rinsed
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 2 cups baby spinach
• For the dressing: 2 tbsp tahini, juice of 1 lemon, 1 clove garlic minced, 2 tbsp water

Method

1. 1

   Preheat oven to 200°C. Toss chickpeas with 1 tbsp olive oil, cumin, and paprika. Roast for 20 minutes until crispy.

2. 2

   Heat remaining olive oil in a large frying pan over medium heat. Add cauliflower rice and cook, stirring, for 5–6 minutes until tender.

3. 3

   Whisk together tahini dressing ingredients, adding water to reach a pourable consistency.

4. 4

   Divide cauliflower rice between two bowls. Top with spinach and roasted chickpeas.

5. 5

   Drizzle with tahini dressing and serve.