Summer Cauliflower Rice Bowls with Zucchini Feta and Corn

Preheat the oven to 425 degrees Fahrenheit

Line two sheet trays with parchment paper. Cut the zucchini in half lengthwise and then cut into 1/4 inch slices so that you get half coin shapes. Add the sliced zucchini to the sheet tray lined with parchment paper and drizzle with olive oil, oregano, garlic powder, salt, and pepper. Bake for about 35-40 minutes, flipping halfway through, until the zucchini is tender, slightly browned, and beginning to char on the edges.

To the second tray, add the chickpeas that have been drained and patted dry. Season with olive oil and spices. Roast for about 30 minutes or until cripsy and charred, shaking once halfway through. 

Lemon Pesto: 

In a food processor, combine all the ingredients for the sauce and blend. 

If the mixture looks too thick you can add more olive oil. Taste for seasoning and add more salt/pepper or honey if need be.

“Rice” Bowl: 

Heat a medium-sized pot over medium heat with 1 tbsp of olive oil and add the corn that has been cut off the cob. Cook for about 5 minutes then add the frozen cauliflower rice with a splash of liquid. Cook until the cauliflower has thawed, softened slightly, and all of the liquid has been absorbed (about 5-7 minutes). Next, add in the finished roasted zucchini, cheese of choice, and a few spoonfuls of the pesto sauce. Season with salt and pepper and stir to combine. 

To serve: spoon the cauliflower rice mix into a bowl. Top with extra green sauce and chickpeas. Enjoy!