Turmeric Cauliflower Buddha Bowls

Roasted Turmeric Cauliflower Buddha Bowls make such a colourful healthy meal! This vegan and gluten free recipe is really easy to make and is very flexible, it can accommodate whatever veggies you have around.

You’ll Need:

Roasted Turmeric Cauliflower

• 300-350 grams cauliflower
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 2 tsp sesame seeds
• coconut oil for roasting
• salt and pepper to season

Rest of the Buddha Bowls

• 1/2 cup brown rice measured uncooked
• 1 cup edamame beans
• 1 cup cherry tomatoes
• 1-2 carrots
• 1 zucchini
• 2 handfuls kale or other leafy greens
• coconut oil for roasting
• salt and pepper to season
• fresh coriander, sunflower seeds and chilli flakes - OPTIONAL, to garnish

Buddha Bowls Dressing

• 3 tbsp tahini (hulled or unhulled will work)
• 1 tbsp sesame oil
• 1 tbsp maple syrup or honey
• 2 tsp apple cider vinegar or lemon juice

Instructions:

1. Put the brown rice on to cook according to packet instructions. I usually do this on the stove by the absorption method (1 part rice to 2 parts water, simmered covered for 35-40 minutes).
2. Preheat oven to 180 C and line two trays (or one large tray) with parchment paper.
3. Chop the cauliflower into small florets. Place in a bowl. Pour over 1 tbsp melted coconut oil plus the sesame seeds, turmeric, cumin and about 1/2 tsp each of salt and pepper. Toss until evenly coated, then spread out on an oven tray.
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