Mediterranean Cauliflower Rice Bowls
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I love making one dish bowls for lunches because you can get all of your major food groups in one package. And anything that I can make ahead for the week on Sunday is a winner for me.
Have you tried cauliflower rice yet? I have to admit I wasn’t the biggest fan the first time I tried it. Plain = BLAH! That’s why I paired it with a salad that’s full of some of my favorite flavors. Adding a new (or just not favorite) vegetable to a dish you and your family already enjoy, or pairing it with favorite flavors, is a great way to get even the pickiest of eaters to try something new. And cauliflower rice is worth trying. Cauliflower has just 25 calories and 5 grams of carbs per cup as compared to 218 calories and 46 grams of carbs for 1 cup of cooked brown rice. Now I’m not opposed to brown rice (that’s a healthy whole grain!), but if you’re watching your weight or your blood sugar, it’s a no-brainer.
What other ways do you like to enjoy cauliflower rice? Let me know in the comments and maybe I’ll try out some of your ideas here.
Mediterranean Cauliflower Rice Bowls
Servings 4 servings
Ingredients
- 1 (10-oz.) package frozen riced cauliflower
- 6 tablespoons chopped fresh parsley, divided
- 4 teaspoons olive oil, divided
- 5 1/2 teaspoons fresh lemon juice, divided
- 3/8 teaspoon pepper, divided
- 1 (15-oz.) can chickpeas, drained and rinsed
- 1/2 English cucumber
- 1 cup cherry or grape tomatoes, cut in half
- 1/4 cup chopped red onion
- 1 tablespoon red wine vinegar
- 1/2 cup nonfat plain Greek yogurt
- 1/2 teaspoon grated lemon zest
- 1/8 teaspoon salt
- 2 cups shredded deli rotisserie chicken
Instructions
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Cook cauliflower according to package directions. Stir in 2 tablespoons parsley, 1 teaspoon olive oil, 1 teaspoon lemon juice, and 1/8 teaspoon pepper.
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Combine chickpeas, cucumber, tomatoes, onion, 2 tablespoons parsley, the red wine vinegar, 1 tablespoon olive oil, 1 tablespoon lemon juice, and ¼ teaspoon pepper in a medium bowl. Set aside.
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Stir together yogurt, 2 tablespoons parsley, 1 ½ teaspoons lemon juice, the lemon zest, and salt in a small bowl.
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Layer cauliflower rice, chickpea salad, and chicken evenly in each of 4 bowls or containers. Drizzle each serving with about 2 tablespoons yogurt mixture.
