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Indian Cauliflower Rice Bowl

yield: 6 total time: 30 minutes
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Ingredients

  • 2 cups red onions about 1 large, could use regular onions too
  • 3 cups mushrooms or more of, sliced
  • 3 cups eggplant cubed, could omit if you don't have any
  • 7 cups cauliflower shredded, this is about half of a head of cauliflower-use the left overs to roast up for salads!
  • 1 1/2 tablespoons garlic cloves about 3, minced
  • 2 cups water or broth
  • 1 1/2 teaspoons salt
  • 1 stalk curry leaves about 10 leaves-alternatively, can use 1 large or 2 small bay leaves, remove before eating
  • pepper fresh, to taste
  • base Cauliflower rice, above
  • 1 cup diced bell pepper we used red and yellow
  • 2 cups beans we used a mix of chick peas and black beans-use whatever you have on hand
  • 1 lime zest and juice
  • 1 tablespoon cumin
  • 2 teaspoons turmeric
  • 2 tablespoons minced ginger fresh
  • 3 dashes cayenne depends on your heat preference
  • broth Additional, if needed to help wilt greens
  • 3 cups greens it can be any kind, I used spinach, but have used kale and collards
  • 1/2 cup fresh cilantro if you don't like it, use parsley
  • salt Additional, /pepper as desired
  • nuts for serving: pistachios, slivered almonds, or pumpkin seeds

Nutrition

  • Calories : 150 calories
  • Carbohydrate : 27 grams
  • Fat : 3 grams
  • Fiber : 9 grams
  • Protein : 8 grams
  • Sodium : 810 milligrams
  • Sugar : 9 grams
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