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Chili cauliflower rice bowl with roasted chickpeas
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Author: Lisa Lin

Chili Cauliflower Rice Bowl

This colorful cauliflower rice bowl is filled with vegetables and topped with crunchy roasted chili chickpeas. Serves 4-5.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins


Roasted Chickpeas

  • 1 15-ounce can of chickpeas or garbanzo beans, drained and rinsed
  • 1 TBS olive oil
  • 1 tsp chili powder
  • 1/2 tsp granulated garlic
  • 1/2 tsp ground cumin
  • pinch of sea salt
  • pinch of brown sugar

Cauliflower Rice Bowl

  • 1 medium head of cauliflower
  • 1 1/2 TBS olive oil
  • 4 cloves garlic, pressed or minced
  • 1 medium zucchini, diced
  • 1 small green bell pepper, diced
  • 1/2 cup white corn kernels
  • 1/2 cup yellow corn kernels
  • 2 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • 1 1/2 tsp tsp salt, add more if necessary
  • 1/2 TBS lemon juice
  • 1 1/2 cups plum tomatoes, halved
  • few sprigs of fresh cilantro, chopped (optional)
  • sliced avocados, optional


  • Preheat oven to 450ºF (230ºC). Line a baking sheet with parchment paper or a silicone mat.
  • In a medium-sized bowl, toss all the ingredients for the roasted chickpeas together. Pour the chickpeas onto the lined baking sheet and bake for about 20-22 minutes, giving them a quick toss after 12 minutes. Once they look browned and shriveled, they are ready to take out of the oven.
  • Cut the cauliflower into small pieces and pulse it in a food processor until you get tiny bits and set aside. I have a small food processor, so I had to do this in several batches.
  • Heat a sauté pan with 1 and a 1/2 tablespoons of olive oil over medium-high heat. Add the minced garlic and stir it a little. When the garlic starts to brown, add the zucchini and pepper and cook for about 2-3 minutes. Add in the corn kernels and cook for another 2 minutes. Finally, add the cauliflower and the seasonings--chili powder, cayenne pepper ground cumin, and salt. Cook for 2-3 more minutes and turn off the heat. You can cook the cauliflower rice separately. I was feeling a bit lazy when I made this, so I cooked them all in one large sauté pan.
  • Pour everything into a large serving bowl and mix in the lemon juice and sliced tomatoes. Add some cilantro and avocados if you like.
  • Refrigerate any leftovers in an airtight container.
  • Enjoy!
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