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DIY Chickpea & Cauliflower Bowl

Are you ready to get spicy? This detox bowl has many satisfying textures and flavours, and a tangy dressing with just enough sweetness, to make it a repeat favourite in your house.

When this FreshPrep meal box arrived there was no reason to wait until lunch! I unzipped and started preparing my workstation, which means grabbing the scissors (as everything is prepped and portioned already), plugging in the can opener, and getting a paring knife to cut the limes and avocado.

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Pumpkin seeds · Couscous · Shallot
Avocado · Italian parsley · Fresh mint
Grainy mustard · Lime · Chickpeas · Honey (we substituted maple syrup)
Cauliflower · Cumin · Chili powder

This dish takes 30 minutes to prepare and has 752 calories per serving. The fat content is 16g, protein is 30g, and the carbohydrates total 126g.

Turn the oven on to 450 degrees. In a saucepan boil 3 cups of water, a pinch of salt, and a drizzle of oil. Once boiling, add the whole bag of couscous, stir, cover the pot and turn off the heat. Set aside and the couscous will continue to cook. It is good like that.

Rinse the cauliflower and snap into bite-sized pieces. Place them into a large bowl with the shallot, and half the spice blend. Toss with a drizzle of oil, salt, and pepper (to taste), and spread out on a baking sheet. We covered our sheet with wax paper to save from having to clean the sheet. The oven should be ready and place the tray in and bake for 25 minutes.

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Drain the chickpeas into a colander, rinse, and dump them onto a clean dishcloth or paper towel to dry them off. Toss them a large mixing bowl with a drizzle of oil, salt, and pepper. Place onto a second baking sheet, and pop them into the oven.

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Heat a small skillet with a tablespoon or two of oil. Add pumpkin seeds and the remaining spice blend with a pinch of salt. Toss together and move them around until toasted. Set aside.

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Prepare the dressing by mixing the maple syrup, grainy mustard, 2 tablespoons of oil, the juice of the limes, a bit of zest, and salt. Whisk together and set aside. Wash the herbs and finely chop them. Prep avocado.

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Grab your bowls and start building – couscous, then cauliflower, chickpeas, toasted pumpkin seeds, herbs, dressing drizzle, and finish with smashed up avocado!

Before you clean-up, did you know that FreshPrep recycles the plastics and containers that came with your order? Just rinse, pat dry, and place into your delivery bag with the ice pack and set out. We also used the brown bag for composting!

chickpea, ecoluxury, vegan, plantbased, whatveganseat, eatfortheplanet, vegansofig, nomnom, compassion, lifestyle, crueltyfree, foodporn, homecooking, healthyeating, yvr, vancouver, yyz, toronto, edmonton, victoria, 604, 50isthenew30, dominique hanke, healthy eating, vegan, vegetarian, paleo, Chickpea & Cauliflower Detox Bowl, Fresh Prep Vancouver, Vegan, Plantbased Meals, Vancouver, Vancity, YVR, BLUSHVancouver

Looking forward to creating and sharing next week’s plantbased dish – Broccoli and Rice Noodle Stir Fry.

Chow chow,

Helen

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Canada's west coast ecoluxury lifestyle magazine.

Who is BLUSH?

Dominique HankeDominique Hanke (31)

Editor-in-Chief / Marketing & Advertising
Dominique is a designer, stylist, fashion writer, and milliner. Her work has been seen on the runways of Vancouver, New York, and Paris and has appeared in local and international media. High-profile clients have included Katie Cassidy (Gossip Girl, Arrow), Erin Cebula (E.T. Canada) & Miss America, Mallory Hagan.

Nail Artist Gina Edwards will imPRESS
Helen SiwakHelen Siwak (114)

Interim Publisher + Content/Social Media Manager
Helen is a Vancouver-based entrepreneur with a passion for ecofriendly luxury, high fashion, veganism, travel, and activism. Her background is as a creative, with the past 8 months contracting as the EIC of a luxury lifestyle magazine. Her involvement with BLUSH since its inception makes her the perfect person to guide its transition from a women's ecofriendly lifestyle magazine to an ecoluxury guide for all audiences.

DIY Buffalo Cauliflower for Dipping

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