Go Back

Cauliflower Fried Rice with Egg and Scallions

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Roasted Sweet Potatoes:
  • 1 pound sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • For the Roasted Chickpeas:
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 1 teaspoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • For the Bowl:
  • 2 cups cooked quinoa or brown rice
  • 2 cups fresh greens (spinach, kale, or mixed greens)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup feta cheese or vegan alternative (optional)
  • 1/4 cup pumpkin seeds or sunflower seeds
  • For the Dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey
  • Salt and pepper to taste

Instructions
 

  • Step 1 Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
  • Step 2 Cube sweet potatoes evenly and toss with olive oil, smoked paprika, garlic powder, salt, and pepper.
  • Step 3 Rinse and dry chickpeas. Toss with olive oil, cumin, paprika, salt, and pepper.
  • Step 4 Roast sweet potatoes and chickpeas on separate baking sheets for 25-30 minutes. Flip halfway for even roasting.
  • Step 5 While roasting, cook quinoa or brown rice and prepare dressing by whisking olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper.
  • Step 6 Prepare fresh vegetables such as greens, cherry tomatoes, and red onion.
  • Step 7 Once roasted, assemble bowls with grains as the base, followed by roasted sweet potatoes, chickpeas, vegetables, seeds, and cheese if desired. Drizzle with dressing.
  • Step 8 Serve immediately or store for later use.