Roasted Cauliflower and Chickpeas
small cauliflower florets
2 cans (15.5 oz. each)
GOYA® Chick Peas, drained and rinsed
packed fresh cilantro leaves
GOYA® Lime Juice
GOYA® Minced Garlic
fresh jalapeño pepper, seeded and coarsely chopped
green beans, trimmed and steamed
avocado, halved, pitted, peeled and chopped
sour cream (optional)
Love roasted vegetables? Make this Green Rice and Roasted Chickpeas Bowl for an easy and delicious dinner. Here, GOYA® Chick Peas are roasted until crispy along with cauliflower, and served with rich, fluffy CANILLA® Extra Long Grain Rice, fresh cilantro, garlic, lime juice, and jalapeño. Enjoy this vegan recipe any day of the week. Perfect for dinner and for lunch the next day. Yum!
Roasted Cauliflower and Chickpeas: Preheat oven to 425°F. Pat chickpeas dry with paper towel. Toss together cauliflower, chickpeas, oil and Adobo seasoning; bake for 25 to 30 minutes or until lightly charred and tender.
Green Rice: Cook rice according to package directions. Meanwhile, in blender, mix together cilantro, lime juice, oil, garlic, jalapeño and seasoning until smooth; stir into rice.
Divide green rice among bowls. Top with cauliflower mixture, green beans and chopped avocado. Serve a with dollop of sour cream if desired.