• Heat a skillet over medium heat. Add in olive oil, cauliflower rice, and 1/2 teaspoon salt. Sauté and stir occasionally until soft (about 5 minutes.) Remove from skillet onto a serving plate.
  1 tsp olive oil, 12 oz cauliflower rice, ½ tsp salt
  
• In the same skillet, add chickpeas and sauté until they begin to golden (about 3-5 minutes). Take out and add to the cauliflower.
  1 cup chickpeas,
  
• Using the same skillet, sauté spinach and garlic until the spinach wilts, then add to serving bowl with cauliflower.
  2 cups spinach, 2 cloves garlic,
  

For the Guacamole:

• Scoop the flesh of avocado into a food processor (or blender). Add lime juice, jalapeńo, water, salt, pepper, and cilantro.
  1½ avocados,, 1 tsp salt,, 1 pinch black pepper, 1 jalapeno,, 1 Tbsp water, 2 Tbsp lime juice,, ½ cup cilantro,
  
• Combine guacamole and the micro-greens to the serving plate containing the combined cauliflower and chickpeas. Enjoy!
  ½ cup microgreens