Cauliflower Rice Bowl with Sweet Potatoes, Chickpeas, Sun Dried Tomatoes and The Italian Over the Top

Cauliflower Rice Bowl with Sweet Potatoes, Chickpeas, Sun Dried Tomatoes and The Italian Over the Top

Who doesn't love a good grain bowl, especially when it is made with a cauliflower rice "pilaf" at the base with delicious hummus, sweet potatoes, grape tomatoes and hints of garlic. We finish ours with Over the Top "The Italian" for additional spice and crunch. You will love the hints of Calabrian peppers, garlic and oregano!

Cauliflower Rice Bowl with Sweet Potatoes, Chickpeas, Sun Dried Tomatoes and The Italian Over the Top Recipe

By Laura Briscoe
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 2 servings

Ingredients

  • 1 1/2 cups Cauliflower Rice
  • 1 large clove of garlic, minced
  • 1/4 cup sun dried tomatoes, thinly sliced, with oil
  • kosher salt, to taste
  • 1/2 cup garbanzo beans
  • 1/3 cup roasted diced sweet potatoes
  • 8 grape tomatoes, sliced in half
  • Hummus (see our.hummus recipe)
  • 4 Tablespoons, divided 3 + 1, Over the Top, The Italian

Instructions

  • Heat a sauté pan over medium high heat. Add 2 T olive oil. Add garlic and sun dried tomatoes and cook until aromatic, about 2 minutes. Be careful not to let garlic burn.
  • Add the cauliflower and sauté until flavors are well combined and cauliflower is soft. Taste and adjust seasonings. Set aside.
  • Add 3 Tablespoons of Over the Top, The Italian to the blend.
  • Note: Cauliflower can be cooled and refrigerated in a tightly sealed container for 5 days.
  • To prepare the bowl, put 1/4 cup of hummus on the base of each serving bowl. Top hummus with the cauliflower rice.
  • Around the rice, portion the chickpeas, sweet potatoes ad fresh tomatoes.
  • Sprinkle 1 more Tablespoon Over the Top, the Italian over the bowl.

Referenced products

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