Peanut Butter Coconut Chickpeas + Cauliflower Rice

Guess what?  Today just might be one of the greatest days of the year!  Why, you ask?  Well, because today is National Peanut Butter Day!  By now, you probably know how I feel about peanut butter.  Obsessed and in love would be an understatement ;).  In honor of this great day, I have a peanut buttery recipe for you!

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Peanut Butter Coconut Chickpeas + Cauliflower Rice

*Adapted from this recipe at For the Love of Kale

Servings: 2

Ingredients

1/2 large head of cauliflower, chopped into pieces (about 2 cups once cooked)
water, for cooking
1/2 red bell pepper, diced
1/4 yellow onion, diced
2 cloves garlic, minced
1 cup light coconut milk
2/3 cup peanut flour (such as PB2)
1 packet of Truvia (or other natural sweetener)
2 tsp low-sodium soy sauce
1/8 tsp curry powder
1 15 oz can of chickpeas, drained and rinsed

Directions

1. In a food processor, pulse cauliflower until is resembles the texture of rice.  If you do not have a food processor, you can use a cheese grater.  Place the cauliflower in a microwave-safe bowl and microwave for 4 minutes.  Stir the cauliflower and then microwave it an additional 2-4 minutes.  Set aside (you may want to put it back into the microwave for 30-60 seconds to warm it before serving).

2. While the cauliflower is cooking, line a small skillet with a thin layer of water.  Heat the water over medium-high heat until it is very hot.  Once hot, lower the heat to medium and add red peppers, onions, and garlic.  Cook for approximately 8 minutes, or until softened.

3. While the peppers and onions are cooking, whisk coconut milk and PB2 in a medium sauce pan over medium heat until there are no clumps.

4. Add Truvia, soy sauce, and curry powder.  Stir until well-combined.

5. Lower the heat to medium-low, add chickpeas, and simmer for approximately 15 minutes, or until the sauce thickens.  Ensure that you stir the chickpeas and sauce frequently to prevent sticking and clumping.

6. Serve the Peanut Butter Coconut Chickpeas over warm Cauliflower Rice.

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I served my Peanut Butter Coconut Chickpeas and Cauliflower Rice with a side of cooked green peas and carrots.

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I really enjoyed this dish.  It was very tasty, and it was unlike anything that I have ever cooked or eaten.  As a peanut butter lover, I could not get enough of the peanut butter coconut sauce.

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All mixed together!

You could certainly served this over whole brown rice, but I love making cauliflower rice, especially since there are only two ways that I enjoy cauliflower: roasted and “riced.”  What better way to incorporate more vegetables into your diet than through a cooking method such as ricing your cauliflower?  It sounds like a win-win to me!

If you like peanut butter, I can pretty must guarantee that you will love this dish.  Oh, and if you love leftovers then you will really love this dish because I would almost swear that it tasted better the second day.  I love dishes like that.

Now go eat some peanut butter!! :)

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23 responses

  1. Pingback: Black-Eyed Pea and Veggie Bowl with Cauliflower Rice | Clean Eating Veggie Girl

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