For the past couple months, I’ve been working with the wonderful Boston Whole Foods Market team to bring you something special this month! To kick off the new year, we launched a 7 Day Salad Challenge. The premise is simple; all you have to do is eat one salad a day. Because salad is our thing. We provide the shopping list and a week of healthy, seasonal salad and bowl recipes. And you eat the salads. For seven days. It’s a simple habit that just might change your life and we can’t wait to show you how.
So say “sayonara” to juice cleanses do something different this year. Join us by signing up for free here or below. We’ll send you everything you need to jumpstart this simple, transformative habit. Want a taste of what’s in the Challenge? These Moroccan Chickpea Bowls with Cauli-Rice are the kind of dishes we like to make around here. Read on for the recipe.
Now onto these Moroccan Chickpea Bowls with Cauli-Rice! If you’ve been following us for a while, you know that we like veggies on veggies around here. Which is why we’re big fans of cauliflower rice (aka cauli-rice). Made from just one simple ingredient (cauliflower, of course), we like to use it in place of traditional rice from time to time. Now don’t take this the wrong way – real rice is great too and a perfectly healthy option for most people. But after December (read: the month that cookies and wine ruled our lives), cauli-rice just feels right. The best news? It happens to taste good too. Like a blank canvas, cauli-rice readily takes on the flavor of whatever you put on it; here, that’s a spiced tahini dressing that we can’t quit. Enjoy!
Head over to Instagram to follow along during the #LoveleafChallenge!
- Salad:
- ½ (15 oz) can chickpeas, drained
- ½ head of cauliflower OR 1 bag frozen riced cauliflower
- 1 large carrot, grated
- 2 tablespoons red onion, chopped
- 4 handfuls baby spinach
- ¼ cup raisins
- ¼ cup roasted almonds
- cilantro, for serving
- 2 tablespoons tahini paste
- 2 tablespoons warm water
- ½ teaspoons ground cumin
- ¼ teaspoons ground cinnamon
- 2 teaspoons apple cider vinegar
- 2 teaspoons honey, pure maple syrup, or agave syrup
- salt and pepper to taste
- If you’re using frozen riced cauliflower, thaw according to package instructions.
- If you’re using fresh cauliflower, preheat the oven to 400 degrees F. Coarsely chop the cauliflower florets and place in a food processor. Process until it’s the texture and consistency of rice. You may need to do this in two batches. Spread the cauliflower rice evenly on a baking dish and bake for 20-25 minutes, stirring halfway through.
- Make the dressing: In your serving bowl, whisk together all the ingredients until smooth and creamy. You may need to add a bit more water depending on the desired thickness of your dressing.
- Add the remaining ingredients to the bowl, except for the cilantro, and toss right before serving. Divide into two bowls and top with cilantro.
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