Brain boost bowl

In Spring, our bodies naturally sense an opportunity for a fresh, clean start and eating in-season foods will help your body adjust to the changing climate and defend itself against illnesses that are typical at this time of year.



For Serving


  1. Preheat the oven to 425ºF. Place the vegetables and chickpeas on a baking sheet and toss in olive oil and bake for 25 – 30 minutes, flipping halfway through.
  2. While the vegetables are cooking, make the rice (if using pre-packaged cauliflower rice skip to the next step). Chop the cauliflower into small florets and add to a food processor or blender. Pulse a few times until cauliflower resembles rice. Careful not to pulse too much!
  3. Preheat the skillet to medium heat, and when hot add the cauliflower ‘rice’ to the skillet. Let cook for 8 – 9 minutes stirring every couple of minutes. Once cooked, stir in the rest of the ingredients.
  4. Lastly, make the dressing by whisking all the ingredients together in a medium bowl and set aside. Divide cauliflower ‘rice’ and roasted veggie mixture into a bowl. Top with red cabbage, a drizzle of dressing, cilantro and finish with some fresh cracked pepper.
  5. Reserve leftovers for another meal occasion. Can be kept in the fridge for up to 5 days.