Cauliflower Rice Buddha Bowl

Ingredients

• 1 medium head Cauliflower
• 1 can (15 oz) Chickpeas
• 2 cups Kale
• 2 tbsp Tahini
• 1 tbsp Lemon Juice
• 2 tbsp Olive Oil
• ½ medium Cucumber
• ½ cup Cherry Tomatoes

Instructions

1. Preheat oven to 400°F.
2. Pulse cauliflower florets in a food processor until rice-sized; spread on a baking sheet and roast 10 minutes.
3. Drain chickpeas, toss with olive oil, and roast on a separate sheet for approximately 20 minutes until slightly browned.
4. Massage kale with a pinch of salt and a drizzle of lemon juice.
5. Dice cucumber and halve cherry tomatoes.
6. Whisk tahini with remaining lemon juice and 2 tbsp water.
7. Assemble bowls: cauliflower rice base, kale, veggies, crispy chickpeas, and tahini drizzle.