Ingredients

Toasted Cauliflower Rice with Sumac:

1 bag cauliflower rice, frozen (1 lb.)

3 Tbsp olive oil

¼ tsp each salt, sumac, Aleppo pepper

Toasted Chickpeas:

1 can chickpeas, drained and rinsed

1 Tbsp olive oil

1 tsp cumin

Pinch cayenne, salt, and pepper

Lemon Tahini Sauce:

½ cup tahini

2 Tbsp lemon juice

½ tsp cumin

Pinch cayenne or Aleppo pepper, and sumac

¼ cup hot water, as needed to thin

Roasted Harissa Sweet Potatoes:

2 sweet potatoes, washed and diced

2 Tbsp olive oil

Pinch salt and pepper

2 Tbsp harissa paste

2 shallots, sliced

Additional:
Beet and Fennel Sauerkraut
Radish Sprouts
Mint/Parsley/Lemon Thyme leaves
Za’atar
Green onion, sliced

Instructions

Toasted Cauliflower Rice with Sumac:

1. Heat olive oil in skillet, add cauliflower rice and sauté 5 min over medium high heat until lightly browned.
   
   
2. Add seasonings and remove from heat.

Toasted Chickpeas

1. Combine all ingredients.
   
   
2. Spread on sheet pan and bake at 350F for 10 min.
   
   
3. Toss and continue baking until crisp, about 8-10 min more.
   
   
4. Toss with a drizzle of olive oil and more salt/pepper/cayenne/cumin to desired taste.

Lemon Tahini Sauce

1. Combine all ingredients except water; add water a little at a time until pourable consistency is reached.
   
   
2. Taste and adjust seasoning as desired.

Roasted Harissa Sweet Potatoes

1. Toss all ingredients to combine.
   
   
2. Spread all on parchment lined sheet pan and roast at 350F until softened, about 20 min.
   
   
3. Serve immediately.

To Assemble

1. Add ¼ cup cauliflower rice and potatoes to each of 4 bowls.
   
   
2. Top with 2 Tbsp each toasted chickpeas and tahini sauce.
   
   
3. Top with fresh herbs and radish sprouts, a spoonful of pickled beets with fennel (or other pickled beets), a sprinkle of za’atar and a few sliced green onions.