High-Fiber & High-Protein Arugula and Chickpea Bowl with Romesco Sauce
High-Fiber & High-Protein Arugula and Chickpea Bowl with Romesco Sauce
by ramblist
2 Comments
ramblist
# Ingredients:
* 2 cups fresh arugula * 1 cup cauliflower rice * 1 can (15 oz) chickpeas, drained and rinsed * 2 tablespoons EVOO (Italian or Greek tastes best for this recipe) * Juice of 1 lemon * Sea salt, to taste * 1 teaspoon smoked paprika * 1/2 teaspoon red chili flakes * 1/2 teaspoon garlic powder * 2 tablespoons Trader Joe’s Romesco dip (or homemade Romesco sauce)
# Instructions:
1. Prepare the Cauliflower Rice: Heat a large non-stick skillet over medium heat. Add 1 tablespoon of olive oil and the cauliflower rice. Sauté for 5 minutes or until it starts to turn golden. Season with a pinch of salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon garlic powder. Stir well to combine and then transfer to a mixing bowl. 2. Mix the Chickpeas: In the same bowl as the cauliflower rice, add the chickpeas, remaining smoked paprika, garlic powder, red chili flakes, and a little sea salt. Mix well to ensure all ingredients are evenly coated. 3. Dress the Arugula: In a separate bowl, combine the arugula with the remaining tablespoon of olive oil, lemon juice, and a pinch of sea salt. Toss well to coat. 4. Assemble the Bowl: Arrange the seasoned cauliflower rice and chickpea mixture in a serving bowl. Top with the dressed arugula. 5. Add the Romesco: Dollop the Romesco sauce on top of the arugula. The sauce will provide a rich, tangy flavor that complements the spicy and smoky notes of the dish. 6. Give everything a gentle mix, or enjoy it layered, savoring the different textures and flavors. Perfect as a light lunch or a hearty side dish.
2 Comments
# Ingredients:
* 2 cups fresh arugula
* 1 cup cauliflower rice
* 1 can (15 oz) chickpeas, drained and rinsed
* 2 tablespoons EVOO (Italian or Greek tastes best for this recipe)
* Juice of 1 lemon
* Sea salt, to taste
* 1 teaspoon smoked paprika
* 1/2 teaspoon red chili flakes
* 1/2 teaspoon garlic powder
* 2 tablespoons Trader Joe’s Romesco dip (or homemade Romesco sauce)
# Instructions:
1. Prepare the Cauliflower Rice: Heat a large non-stick skillet over medium heat. Add 1 tablespoon of olive oil and the cauliflower rice. Sauté for 5 minutes or until it starts to turn golden. Season with a pinch of salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon garlic powder. Stir well to combine and then transfer to a mixing bowl.
2. Mix the Chickpeas: In the same bowl as the cauliflower rice, add the chickpeas, remaining smoked paprika, garlic powder, red chili flakes, and a little sea salt. Mix well to ensure all ingredients are evenly coated.
3. Dress the Arugula: In a separate bowl, combine the arugula with the remaining tablespoon of olive oil, lemon juice, and a pinch of sea salt. Toss well to coat.
4. Assemble the Bowl: Arrange the seasoned cauliflower rice and chickpea mixture in a serving bowl. Top with the dressed arugula.
5. Add the Romesco: Dollop the Romesco sauce on top of the arugula. The sauce will provide a rich, tangy flavor that complements the spicy and smoky notes of the dish.
6. Give everything a gentle mix, or enjoy it layered, savoring the different textures and flavors. Perfect as a light lunch or a hearty side dish.
Recipe makes 2 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Oh fuck this looks gooood