Turmeric Cauliflower Rice, Chickpeas, Black Pepper Hummus Bowl

By Vegan Richa · 60 min

Ingredients

Instructions

1. Grate the cauliflower or pulse it in a food processor for a few seconds until it resembles rice.
2. Heat the oil in a skillet over medium heat. Add the onion and a pinch of salt and cook until translucent.
3. Stir in the turmeric for a few seconds.
4. Add the cauliflower rice, salt and cayenne and mix well. Cover and cook for 4 to 6 minutes, until the cauliflower is steamed through.
5. Add a good dash of lemon, fluff the mixture, then taste and adjust salt, lemon and heat. Cover and rest for about another minute before serving.
6. Heat the oil in a skillet over medium heat. Add the chickpeas and spices and toss to coat. Cook for one minute.
7. Add the carrots and 2 tbsp water. Cover and cook for 5 to 7 minutes, until the carrots are al dente. Add a dash of lemon if needed.
8. Blend or process the hummus ingredients with 1/4 tsp black pepper until smooth. Add reserved aquafaba if needed.
9. Thin half of the hummus with aquafaba or water to a dressing-like consistency. Taste and adjust salt and lemon, then fold the remaining black pepper into the thick hummus.
10. Assemble each bowl with baby spinach or other greens, then add the spiced chickpeas, cauliflower rice and hummus. Drizzle with thinned hummus and/or lemon juice, and garnish with black pepper and cilantro.

Summarized from Vegan Richa's video. Watch it for the details.

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