Riced Cauliflower Moroccan Goddess Bowl

I love the start of fall - the mesmerizing falling of leaves, dotting the ground in a rainbow explosion, cozy sweaters, the crisp slightly burnt air of the first chill. For labor day, I had the opportunity to head back to my parents in Philadelphia and it felt like fall was just around the corner. In Los Angeles, it’s a bit of a different story so to scratch my need for fall I wanted to make a really delicious, warm, nourishing bowl with all of the fixings.

I’ve been trying to cut back on my rice intake so I pan steamed some riced cauliflower, roasted some chickpeas with all of the spices, threw on some pine nuts and stunning jewels of pomegranate and topped it off with some chives (inspired by the ones I cut in my mom’s garden) which gives the whole bowl a beautiful burst of color. All of this is cooked in a scintillating blend of moroccan spices that reveal themselves a bit more with each bite. I couldn’t get over how satisfying this was even without the rice.

The best part of this bowl is that it feels completely decadent but is actually super healthy. Balanced with healthy fats, cleansing fiber, and fortifying protein this is a complete meal that can be eaten for breakfast (I’d top it with an egg), lunch, or dinner and it’s relatively inexpensive too. I hope you enjoy!

Do you have any favorite fall or winter bowls? This LA girl could use a little east coast warmth so please share!