Riced Cauliflower Bowl With Chickpeas and Pistachio Dukkah
Low-carb riced cauliflower serves as an ideal backdrop for this nourishing vegan bowl featuring wilted spinach, hearty chickpeas, a flavorful Middle Eastern spice blend, and lemony coconut yogurt...
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Ingredients
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- ½ cup unsalted, toasted, shelled pistachios
- 2 tablespoons toasted black sesame seeds
- ½ teaspoon salt
- 1 cup unsweetened
- coconut milk yogurt
- 2 tablespoons fresh lemon juice
- 1 teaspoon teaspoon salt, divided
- 6 cups cauliflower florets (about 1 medium head)
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 2 tablespoons water
- 1 teaspoon ground turmeric
- ¼ teaspoon black pepper
- 1½ cups cooked garbanzo beans, rinsed, drained, and patted dry
- 4 cups packed baby spinach
- 2 tablespoons Spiced Pistachio Dukkah
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