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Conscious-Based Plant-Powered Energy Bowl with Cauliflower

Introduction: Embrace the power of plants with our Conscious-Based Plant-Powered Energy Bowl featuring cauliflower. This recipe is not just a feast for your taste buds; each ingredient has been carefully chosen for its unique health benefits. By understanding these benefits, you can make more conscious decisions about what you put into your body.


  1. Cauliflower (1 cup, riced or finely chopped)

    • Benefit: Cauliflower is a low-carb alternative to grains and legumes. It's packed with fiber, vitamin C, and various antioxidants that promote overall health.

  1. Kale (2 cups, chopped)

    • Benefit: Kale is rich in vitamins K, C, and A, and also contains powerful antioxidants that can help protect the body against diseases.

  1. Avocado (1, sliced)

    • Benefit: Avocados are packed with healthy fats, particularly monounsaturated fat, which supports heart health. They're also rich in potassium and fiber.

  1. Chickpeas (1/2 cup, roasted)

    • Benefit: Chickpeas are a good source of plant-based protein and fiber, which can help with digestion and maintaining steady blood sugar levels.

  1. Blueberries (1/2 cup)

    • Benefit: Known for their antioxidant properties, blueberries can help combat oxidative stress and reduce the risk of chronic diseases.

  1. Chia seeds (1 tablespoon)

    • Benefit: These tiny seeds are packed with omega-3 fatty acids, fiber, and protein, making them a powerhouse ingredient for brain and heart health.

  1. Lemon-tahini dressing (2 tablespoons)

    • Benefit: Tahini, made from sesame seeds, is a good source of calcium, magnesium, and zinc. Lemon adds a burst of vitamin C


1. Preparing the Cauliflower Base:

  • a. Choosing the Cauliflower: Opt for a medium-sized, firm cauliflower head with a creamy white color and compact curd. The leaves should be green without any signs of yellowing.

  • b. Cleaning: Rinse the cauliflower head under cold water to remove any dirt or debris. Pat it dry with a kitchen towel.

  • c. Ricing the Cauliflower: Remove the cauliflower florets from the stem. Using a food processor, pulse the florets until they resemble the texture of rice. If you don’t have a food processor, you can also use a box grater.

  • d. Cooking: In a skillet over medium heat, add a dash of olive oil. Sauté the riced cauliflower for 5-7 minutes or until it becomes tender. Set aside to cool.

2. Preparing the Kale:

  • a. Cleaning: Wash the kale leaves thoroughly under running water. Ensure there's no residual dirt or pests.

  • b. Removing Stems: Hold the kale stem with one hand and use the other to strip the leaves from the stem. You want to use only the leaves for this recipe.

  • c. Chopping: Stack the kale leaves, roll them up, and then slice them into thin ribbons.

3. Avocado Slicing:

  • a. Picking the Right Avocado: Press gently on one end of the avocado. If it yields slightly, it's ripe and ready to eat.

  • b. Cutting: Slice the avocado in half lengthwise around the seed. Twist the halves in opposite directions to separate them.

  • c. Removing the Seed: Carefully tap the seed with the edge of a sharp knife, then twist and pull it out.

  • d. Slicing: Using a spoon, scoop out the avocado flesh and place it on a cutting board. Slice it into even segments.

4. Roasting the Chickpeas:

  • a. Preparation: Preheat your oven to 400°F (200°C). Drain and rinse canned chickpeas. Pat them dry with a paper towel.

  • b. Seasoning: In a bowl, toss the chickpeas with olive oil, salt, and any additional spices you prefer (like cumin or paprika).

  • c. Baking: Spread the chickpeas on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway, until they are golden and crispy.

5. Blueberry Prep:

  • Simply rinse the blueberries under cold water and set them aside to dry.

6. Making the Lemon-Tahini Dressing:

  • a. Ingredients: You'll need tahini, fresh lemon juice, olive oil, water, garlic, and salt.

  • b. Mixing: In a bowl, whisk together all the ingredients until smooth. Adjust the consistency with water if needed.

7. Assembling the Bowl:

  • Start with a generous base of the cooked riced cauliflower.

  • Evenly spread the chopped kale over the cauliflower.

  • Artfully arrange the avocado slices on top of the kale.

  • Evenly sprinkle the roasted chickpeas and blueberries.

  • Generously drizzle with the lemon-tahini dressing.

  • Finish with a sprinkle of chia seeds for added texture and nutrition.

Conclusion: The Conscious-Based Plant-Powered Energy Bowl with Cauliflower is a medley of flavors, textures, and health benefits. Taking the time to prepare each ingredient with care ensures not only a delicious meal but a nourishing experience that honors the body.

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