Curried Chickpea Cauliflower Bowls

with Broken Rice, Fennel Slaw and Avocado

30 min

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What We'll Send

Broken Rice
Garlic
Sliced Blanched Almonds
Jalapeno
Mint Fresh
Orange
Avocado
Fennel
Chickpea
Bite Size Cauliflower Florets
Spice Blend
Turmeric, Smoked Paprika, Coriander, Cumin, Curry Powder, Ground Ancho Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 810
Fat 42g
Protein 21g
Carbohydrates 111g

What You'll Need

Cooking Directions

1

Preheat Oven + Cook Rice

Heat oven to 400°F. Rinse and drain rice in a fine mesh sieve. Add rice to a pot with 1 ½ cups (3 cups for 4 servings) salted water. Bring to a boil and reduce heat to low. Cover with a lid and cook for 10-12 minutes, or until grains are tender.

2

Prepare Curried Vegetables

Rinse chickpeas and cauliflower in a fine mesh sieve. In a large mixing bowl, add garlic, spice blend, and 2 tbsp. (4 tbsp. for 4 servings) olive oil. Mix well. Season with salt and pepper to taste. Add cauliflower and chickpeas to bowl and mix evenly. Line a baking sheet with foil. Add curried vegetables to baking sheet. Place baking sheet in oven immediately. Set a timer for 10 minutes.

3

Make Fennel Slaw

Wash mint, jalapeno, and orange. Pick and chop mint leaves. Cut jalapeno in half, remove seeds and mince. Zest orange and cut in half. Wash hands with warm soapy water. In another large mixing bowl, toss fennel with minced jalapeno, mint, orange zest, half of the orange juice, and salt and pepper to taste.

4

Prepare Avocado

Cut avocado in half and remove pit. Scoop avocado flesh out with a spoon and chop into roughly 1 inch pieces.

5

Finish Cauliflower + Chickpeas

When timer goes off, turn vegetables. Scatter almonds all over baking sheet. Cook another 10-12 minutes, until cauliflower is tender.

6

Assemble + Serve

When cauliflower from Step 5 is done, add rice to bowls. Spoon cauliflower, chickpeas, and almonds over one side of rice. Add fennel slaw and sliced avocado on other side of rice. Season avocado and fennel to taste with salt, pepper, and remaining orange juice. Enjoy!

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