Moroccan Cauliflower Chickpea Bowls

feastingathome.com

Avani

subheading: UNITS USM ½X:

subheading: Moroccan Rice:

1 cup basmati rice- white basmati rice cooks in 20 minutes (vs. brown basmati rice: 40 mins)

1 ½ cups water (or 1 ¾ cups if using brown basmati rice - see package directions)

1 cinnamon stick (or ½ teaspoon ground cinnamon)

½ teaspoon cumin

½ teaspoon salt

¼ cup raisins or dried currants

subheading: Roasted Veggies:

½ head cauliflower, cut into florets ( or feel free to cook the whole thing and use leftovers for lunch)

1 can chickpeas, drained, rinsed, patted dry

one onion, sliced

2 to 3 tablespoons olive oil

subheading: Moroccan Spice Blend:

1 teaspoon salt

1 teaspoon garlic powder

½ teaspoon cracked black pepper

½ teaspoon brown sugar, optional

1 teaspoon cumin

1 teaspoon coriander

½ teaspoon cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground ginger

subheading: Herby Yogurt Sauce:

1 cup plain yogurt or coconut yogurt

1 cup Italian parsley or cilantro (a combination is nice)

1 garlic clove, grated

1 teaspoon coriander (or cumin)

½ teaspoon paprika or smoked paprika

¼ teaspoon salt

subheading: Bowl additions:

3 cups baby spinach

½ to ¾ cup pomegranate seeds

¼ cup toasted slivered almonds.

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