Riced Cauliflower Bowl

Step 1

Set the oven at 450F.Line a baking pan with foil. Cut up the sweet potato and onion and place them on the pan.Take out a small bowl and pour the drained chickpeas into the bowl. Add a tablespoon of the olive oil, a dash or two of chili powder, garlic powder, paprika and salt. Mix them around a bit and let them sit for a few minutes.

Step 2

Add the marinated chickpeas to the pan and place in the oven for 20 minutes. While those items are in the oven, turn a skillet on high, add 2 tbsp. olive oil and the bag of cauliflower rice. Add a dash of salt and pepper. Add the lid and let it cook for about 2 minutes. When it seems done (the cauliflower will start to look a little translucent), remove the cauliflower from the skillet and place it in a bowl.Open up the tofu package and if it is not cut into two servings, cut it into two servings. Take one serving, dice it as you please and place it in the skillet for 1-2 minutes to warm it a bit.Also, before the roasting vegetables and chickpeas are done, take the last tablespoon of olive oil, the tablespoon of tahini and the juice of one lemon into a small cup and mix them. Add a dash of salt and a few tablespoons of water if you need to make the dressing slightly thinner.

Step 3

Once the roasting vegetables and chickpeas are done. Let them sit out and cool. Add the tofu. Stir everything together and pour onto the cauliflower. Then add the sauce and a few sprigs of fresh parsley.