3-4 cups cooked black rice (or grain of your choice)
1 pint micro greens (optional)
1 green apple, cored and sliced
Heat oven to 350 ° F.
Dry the garbanzos well between two paper towels. Place them on an aluminum foil lined sheet pan, sprinkle with kosher salt, and bake at 350 ° F for appx 25 minutes or until crispy.
Place cauliflower steaks on an aluminum foil lined sheet pan. Drizzle with olive oil and sprinkle liberally with Urban Accents Manchego and Roasted Garlic Veggie Roaster Seasoning. Carefully flip cauliflower, and repeat drizzle and sprinkle on that side. Roast cauliflower in the oven on a low rack for 15-20 minutes. If you like your cauliflower more tender, carefully flip with a spatula (they fall apart easily!), and roast for another 5-10 minutes.
Build your harvest bowl with a grain base. Top with cauliflower, crispy garbanzo beans, greens, and sliced apple.