“Vegan Paradise: A Sumptuous Polynesian Lunch Bowl for the Adventurous Palate”

Allergens

N/A

Ingredients

• 2 cups uncooked cauliflower rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup diced pineapple
• 1 cup shredded carrots
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green onions
• 1/4 cup freshly squeezed lime juice
• 3 tablespoons coconut oil, melted
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions

1. In a large bowl, combine the uncooked cauliflower rice with the salt and pepper to taste.
2. Heat the melted coconut oil in a large skillet over medium heat. Add the seasoned cauliflower rice and cook for 5 7 minutes or until tender and golden brown, stirring occasionally. Remove from heat and set aside.
3. In a separate bowl, combine the diced pineapple, chickpeas, shredded carrots, chopped red bell pepper, and green onions. Toss to mix well.
4. Add the pineapple mixture to the cauliflower rice and toss gently to combine. Drizzle with the freshly squeezed lime juice and adjust seasoning if needed.
5. To serve, divide the coconut cauliflower rice and pineapple chickpea mix among four bowls. Garnish each bowl with a handful of fresh cilantro leaves.

Chef’s Insight

The combination of flavors and textures creates a satisfying and delicious meal that will transport you to a tropical paradise.

Notes

Feel free to adjust the seasoning to your preference, adding more salt or pepper as desired.