Cauliflower Chickpea Rice Bowl (Low Sodium)
Roasted cauliflower and chickpeas with carrots and parsley over rice, dressed with olive oil and lemon for a plant-powered kidney-friendly meal.
Triathlete & Developer with 10+ Years in Endurance Sports
Ingredients
For 2 servings
- florets
- drained and rinsed
- 120 gCarrot(more recipes)sliced
- dry
- juice only
- chopped
Instructions
- 1
Cook brown rice according to package directions, about 20-25 minutes.
- 2
Preheat oven to 400°F (200°C). Toss cauliflower, chickpeas, and carrots with olive oil, pepper, and a pinch of salt. Roast 18-22 minutes until tender and lightly browned.
- 3
Mix roasted vegetables with lemon juice and parsley.
- 4
Serve over bowls of warm rice.
Nutrition Facts
Per 2 servings
Dietary Information
Good For
Shopping List
8 items for 2 servings
Produce
Canned Goods
Dry Goods & Pasta
Condiments & Sauces
Spices & Seasonings
Cauliflower Chickpea Rice Bowl (Low Sodium)
Roasted cauliflower and chickpeas with carrots and parsley over rice, dressed with olive oil and lemon for a plant-powered kidney-friendly meal.
Ingredients
- •220 g Cauliflower (florets)
- •200 g Chickpeas (drained and rinsed)
- •120 g Carrot (sliced)
- •120 g Brown Rice (dry)
- •16 g Extra Virgin Olive Oil
- •16 g Lemon (juice only)
- •6 g Fresh Parsley (chopped)
- •0.5 g Black Pepper (Ground)
Instructions
- 1Cook brown rice according to package directions, about 20-25 minutes.
- 2Preheat oven to 400°F (200°C). Toss cauliflower, chickpeas, and carrots with olive oil, pepper, and a pinch of salt. Roa...
- 3Mix roasted vegetables with lemon juice and parsley.
- 4Serve over bowls of warm rice.
Nutrition per Serving
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