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Earth Eats: Real Food, Green Living

Jackie Bea’s Moroccan-Inspired Cauliflower-Rice Bowl

A dollop of yogurt, roasted red onions and pickled carrots finish this exciting cauliflower-rice bowl (Kayte Young/WFIU)

Rice bowls are meant to be versatile. Jackie’s bowl has many components, including gingered turkey meatballs, a Harissa-inspired sauce, oven-roasted crispy chickpeas and a spinach-tomato salad. Yours might have fewer components, or more, depending on your preferences and what you have time for.

The crispy chickpeas are seasoned with Ras el Hanout, a spice blend found in Tunisia, Moracco and Algeria. You can purchase it or make your own, or season your chickpeas simply with salt, pepper and paprika.

Jackie Bea's Moroccan-Inspired Cauliflower Rice Bowl

Ingredients

    For the Meatballs
  • 2 pounds ground turkey
  • 1 egg
  • ¼ cup almond flour (or bread crumbs)
  • 2 teaspoon fresh ginger (pureed or finely chopped)
  • 1 tablespoon garlic (pureed or finely chopped)
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • For the Cauliflower Rice
  • 1 T coconut oil
  • 2 1 pound bags (4 cups) of fresh cauliflower “rice” (you can also make your own by chopping fresh, raw cauliflower in a food processor into rice-size pieces (or a bit larger).
  • 1-1 ½ teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon turmeric
  • Seeds from one pomegranate
  • For the Roasted Chickpeas
  • 1 can or 1 1/2 cups cooked chickpeas
  • 1-2 tablespoons olive oil
  • ½ teaspoon Ras el Hanout seasoning, or seasoning of your choice (paprika would work)
  • For the Harissa-Inspired Sauce
  • Dry chile pepper (such as an arbol) reconstituted, or one fresh jalapeno plus tomato paste
  • 12 oz of roasted red pepper (from a jar, or make your own)
  • 4 cloves of garlic
  • 1 ½ teaspoons cumin
  • 1 teaspoon of smoked paprika
  • 1 ½ teaspoon salt
  • Juice of one orange
  • ½ can tomato paste (small can)
  • 4 mint leaves
  • ¼ teaspoon red wine vinegar or lemon juice (adjust as needed, to taste)
  • For the Spinach Tomato Salad
  • 2-cups Fresh spinach leaves, chopped small
  • ½ pint cherry tomatoes, halved
  • 1-2 teaspoons lemon juice
  • Salt and pepper to taste

Instructions

    Meatball Instructions
  1. Mix the ground turkey with the seasoning.
  2. Shape into one inch balls and arrange on a foil lined baking sheet.
  3. Bake at 400F oven for 15-20 minutes.
  4. Use some of the meatbals for the cauliflower rice bowls, freeze the rest for other dishes.
  5. Cauliflower Rice Instruction
  6. Heat a large skillet over medium high heat, add the coconut oil.
  7. Sautee the cauliflower with the seasoning, stirring often, for 3-4 minutes or until the cauliflower is al dente (remember that it will keep cooking after the heat is turned off).
  8. Add pomegranate seeds and toss.
  9. Roasted Chickpea Instructions
  10. Pre-heat oven to 375 F and line a sheet pan with foil.
  11. Spread chickpeas out on the pan, and cook for 30 minutes in the oven.
  12. Remove pan from the oven and toss with the oil and seasoning.
  13. Turn oven up to 400 F and roast the chickpeas for 10 more minutes.
  14. Be careful not to over cook them, you want them to be crispy on the outside, but not dry and hard.
  15. Orange Harissa-inspired Sauce Instructions
  16. Combine all ingredients in a blender or food processor.
  17. Taste and adjust the seasonings to your preference (note that the mint flavor will get stronger as the sauce sits).
  18. Spinach Tomato Salad Instructions
  19. Combine all ingredients.
  20. Add salad to the bowl when assembling.
https://indianapublicmedia.org/eartheats/jackie-beas-moroccaninspired-cauliflower-rice-bowl/

Earth Eats Staff

Earth Eats Staff is a weekly podcast, public radio program and blog bringing you the freshest news and recipes inspired by local food and sustainable agriculture.

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