Indian Burrito Bowl

Ingredients

• 2 cups basmati rice uncooked, cooked in salted water
• 4 onions medium, caramelized with salt and ghee
• 2 tablespoons ghee or vegetable oil
• 2 teaspoons mustard seeds
• 2 teaspoons cumin seeds
• 1 minced onion small, optional, I did not use but wished later I had
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 teaspoon turmeric
• 1 teaspoon paprika or cayenne pepper
• 1 head cauliflower cut into small florets
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons garam masala divided
• 2 tomatoes medium, peeled and chopped
• 1 pound ground turkey
• salt
• 1 can chickpeas drained and rinsed
• 1/2 lemon or lime
• 10 ounces frozen peas defrosted
• 1/2 cup chopped cilantro
• chutney cranberry, see notes above

Nutrition

• Calories : 930 calories
• Carbohydrate : 151 grams
• Cholesterol : 90 milligrams
• Fat : 17 grams
• Fiber : 18 grams
• Protein : 41 grams
• SaturatedFat : 2.5 grams
• Sodium : 780 milligrams
• Sugar : 24 grams