Prep Time: 15 minutes | Total Time: 35 minutes
Servings: 4 | Calories: 386 | Sugar: 2g | Fat: 16g | Carbs: 37g | Fiber: 16g | Protein: 19g
- 1 1/3 cup chickpeas
- 2 Tbsp. olive oil
- 4 tsp. chili powder
- 4 cup cauliflower, riced
- 4 cup kale
- 8 Tbsp. hummus
- 8 Tbsp. almond milk
- 2 tsp. salt
- 2 tsp. paprika
- 4 tsp. coconut oil
- 4 Tbsp. pumpkin seeds
- For chickpeas, preheat oven to 350 degrees. Spray a 9×13 pinch with non-stick spray. Drain chickpeas and rinse. Pat dry with towel and place in medium bowl. Add olive oil and spices. Mix to combine and then place on baking sheet. Bake in oven for 20 to 25 minutes or until crisp.
- Meanwhile, in a 10-inch skillet, heat coconut oil and add cauliflower and kale. Sauté until tender.
- Add almond milk to hummus and blend.
- Place cauliflower rice, chickpeas and kale in a bowl. Drizzle hummus mixture on top and add pumpkin seeds.