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.
Rest of the Buddha Bowls
Buddha Bowls Dressing
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:
- 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).
- Preheat oven to 180 C and line two trays (or one large tray) with parchment paper.
- 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.
- Get full recipe==>>nourisheveryday.com
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