For 4 servings
Ingredients:
½ head of cauliflower
1 can of chickpeas (approx. 260 g drained weight)
100 g young leaf spinach
2 avocados
2 carrots
1 garlic clove
1 tbsp sugar
4 tbsp peanut butter
4 tbsp soy sauce
2 tbsp lime juice
7 tbsp water
1 tbsp oil
Tools:
Universal chopper
Preparation:
- First, the cauliflower is cleaned, washed, and divided into florets. These florets are then chopped in a food processor until they're about the size of a grain of rice.
- Now drain and rinse the chickpeas, wash the spinach, and remove the skin and pit from the avocados so they can be sliced into wedges. Peel the carrots and cut them into thin strips.
- For the dressing, peel and finely chop or press the garlic. Then mix it with sugar, peanut butter, 3 tablespoons of soy sauce, lime juice, and 7 tablespoons of water.
- Heat the oil in a pan and briefly fry the cauliflower rice. Then deglaze with 1 tablespoon of soy sauce.
- Arrange all ingredients in four bowls and drizzle with the dressing.
Bon appetit!
