Cauliflower Chickpea Rice Bowl (Low Sodium)

Name: Cauliflower Chickpea Rice Bowl (Low Sodium)
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 2 bowl
Cuisine: Mediterranean
Ingredients: 220 g Cauliflower; 200 g Chickpeas; 120 g Carrot; 120 g Brown Rice; 16 g Extra Virgin Olive Oil; 16 g Lemon; 6 g Fresh Parsley; 0.5 g Black Pepper (Ground)

Roasted cauliflower and chickpeas with carrots and parsley over rice, dressed with olive oil and lemon for a plant-powered kidney-friendly meal.

Prep: 10 min

Cook: 22 min

440 kcal/serving

2 bowl

Adjust Servings

Scale ingredients and nutrition

2 servings

Ingredients

For 2 servings

220 gCauliflower (more recipes)
florets
200 gChickpeas (more recipes)
drained and rinsed
120 gCarrot (more recipes)
sliced
120 gBrown Rice (more recipes)
dry
16 gExtra Virgin Olive Oil (more recipes)
16 gLemon (more recipes)
juice only
6 gFresh Parsley (more recipes)
chopped
0.5 gBlack Pepper (Ground)(more recipes)

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.