Name: Tahini, Cauliflower Rice and Veggie Bowl
Ingredients: 2 Tbsp. avocado oil; 1 medium eggplant, cut into 1 inch pieces; 1 large zucchini, cut into 1 inch pieces; 1 large yellow summer squash, cut into 1 inch pieces; 1 large red pepper, seeded and chopped; 1 large red onion, sliced; 1 Tbsp. dried oregano; 1/2 cup tahini; 1/2 cup water; 1/4 cup mint, chopped; 1 lemon, juiced; 1 Tbsp. fresh garlic, minced; 2 tsp. ground cumin; 3 cups cauliflower rice; 1 15 oz can chickpeas, drained and rinsed

Preheat oven to 425. Toss vegetables with 2 Tbsp. Avocado oil oregano and season with salt and pepper. Roast 25-30 minutes or until nicely browned.

Combine ingredients for Tahini sauce. Thin with more water, if desired.

Defrost cauliflower rice, cook oven medium heat in heavy skillet, until lightly browned and dry.

In a large bowl combine, cauliflower rice, veggies, and chick peas. Divide into 4 servings and drizzle with Tahini dressing.

Meal Plan

Recipes

Tahini, Cauliflower Rice and Veggie Bowl

Ingredients

Instructions

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