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Gather all ingredients. Arrange 2 oven racks to divide the oven into thirds and heat to 425 degrees F.
Place the sweet potatoes and brussels sprouts on a baking sheet pan. Drizzle with 3 tablespoons olive oil, then season with salt and pepper. Toss to combine and arrange in an even layer. Place the veggie pan in the oven for about 20 minutes. Remove and flip the brussels and sweet potatoes, pushing them to one side of the pan to make room for the pumpkin seeds. Add the pumpkin seeds to the empty portion of the baking sheet.
On a second sheet pan, place the cauliflower rice on one one side and the chickpeas on the other, then sprinkle with turmeric, olive oil, salt, and pepper. Gently mix each side separately.
Place the sweet potatoes and brussels on the upper rack and the cauliflower rice on the lower rack. Roast until the pumpkin seeds are toasted, around 7 to 10 minutes more.
To assemble, add cauliflower rice to a bowl and top with sweet potatoes, brussels sprouts, chickpeas, and pumpkin seeds.
Serve topped with fresh cilantro, lime wedge, and a drizzle of Toby’s Probiotic Yogurt Ranch Dressing & Dip! Enjoy your Cauliflower Rice Vegetable Bowl!