Lee’s Cauliflower Rice Macro Bowl – This is UGG

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-1 cup cauliflower rice
-½ cup Brussels sprouts
-½ avocado
-⅓ cup garbanzo beans
-1 watermelon radish
-½ teaspoon paprika
-Handful of micro greens
-Black sesame seeds
-Juice of 1 lemon
-Olive oil

Preheat oven to 350 °F. Halve the Brussels sprouts and then toss in olive oil, salt, and pepper. Roast for 30 minutes, turning halfway through.

In a skillet, heat about 1 tablespoon of olive oil and add the paprika. Toss garbanzo beans into mixture and toss to coat. Lightly salt to taste.

Toss raw cauliflower rice in about 1 tablespoon of olive oil and the juice of the lemon. Put into a bowl. Add Brussels sprouts, garbanzo beans, avocado, and watermelon radish. Top with micro greens and sesame seeds.

Get more of Lee’s recipes on her blog.

Photos by Anna Zlokovic

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