I rarely make meals that don’t include grains. I’m not the type of person who can pack a salad for lunch and have it be substantial enough to last me until the end of the school day. While I tend to eat healthy, whole-grain meals, almost nothing I eat could be qualified as nearly remotely paleo-friendly. So when I came across this recipe from the blog Love and Lemons, I was thrilled to find something without grains that looked substantial enough to tide me from one meal to my next snack (let’s be real – nothing tides me from one meal to the next).
I think Sarah cooks with a lot of cauliflower “rice,” but this was a first for me! I was surprised at how easy it was to create it. I followed her recipe pretty closely, except I didn’t include the cinnamon in the dressing. I’ve found that I really dislike cinnamon in savory meals, so I took it out. I also didn’t have any dried orange peel, but I bet that would be delicious. Toasting the nuts and roasting the chickpeas ahead of time is an easy way to make this meal quick and easy to put together when it’s time for dinner! I bet you could take out the roasted chickpeas and sub it for a lean meat protein, if you’re not eating beans. I topped it with Greek yogurt, as I do most of my salads, and it was really tasty! Try it out!
In an unrelated note, I just signed up for a CSA, and I get to pick what I want in my weekly box! I saw they had sunchokes as an option, so I will be receiving a pound of sunchokes on Wednesday! I have an extra bunch of cauliflower, so I’ll be roasting the sunchokes with that using Brianna’s recipe, but if anyone else has sunchoke recipes, send them my way! I’m also receiving asparagus, a bunch of kale, four blood oranges, and a bunch of rainbow carrots. I’m taking recipe recommendations for any of it, so please send ideas my way!