Chili-Lime Cauliflower Bowls
[Vegan]
Author Bio
No matter what diet you practice, a reset is a way to jump-start or refocus...
No matter what diet you practice, a reset is a way to jump-start or refocus healthy habits and get your body to a state of optimum health. In her book, Vegan Reset: The 28-Day Plan to Kickstart Your Healthy Lifestyle, blogger and Instagrammer Kim-Julie Hansen of Best of Vegan offers a practical and easy-to-follow program, laid out day by day with meal plans, prep, shopping lists, recipes, and personal tips and inspiration. If you want to become a vegan and don’t know where to start, this is the ultimate guide. But it’s also invaluable for anyone (vegan or not) looking to kick-start healthier habits, whether to lose weight, become fitter, or simply cultivate a more balanced lifestyle. Kim-Julie introduces you to the benefits of a reset; guides you through the 28-day meal plan; and finishes with additional recipes to carry you beyond the reset–all brought to life with her gorgeous photography throughout. With its emphasis on satisfying plant-based foods and its achievable 28-day plan, this program is a great way to meet your goals of health and well-being. Read more about Vegan Reset by Kim-Julie Hansen
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Chili-Lime Cauliflower Bowls [Vegan]
If cauliflower isn't already a staple in your diet, you're missing out! Try something new and flavorful with these Chili-Lime Cauliflower Bowls. Whip them up for a nourishing dinner, and make sure to save some for leftover lunches the next day.
Ingredients You Need for Chili-Lime Cauliflower Bowls [Vegan]
How to Prepare Chili-Lime Cauliflower Bowls [Vegan]
- Sauté the shallot, garlic, cauliflower, and bell pepper in the oil in a pan over medium heat for 3 minutes.
- Add the almonds and chili and cook for 5 more minutes.
- Meanwhile, pour the boiling water over the couscous in a separate pot, add the salt, stir well, and let sit for 5 minutes. Add a little more water if the couscous looks too dry.
- Stir the cardamom and lime juice into the couscous and transfer the couscous to the pan with the vegetables, stirring to combine.
- Cook the collard greens and kale in a large pan with about 2 tablespoons water over high heat for 3 minutes.
- Serve the couscous and vegetables over the greens and garnish with the parsley.
Nutritional Information
Per Serving: Calories: 456 | Carbs: 62 g | Fat: 18 g | Protein: 20 g | Sodium: 536 mg | Sugar: 8 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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