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How to Make Buddha Bowls with Riced Cauliflower - A Step-by-Step Guide

Buddha bowls have become a popular trend in the health food world, and for good reason. These colorful and nutrient-packed bowls are not only visually appealing, but they also provide a balanced and satisfying meal. One of the key components of a Buddha bowl is a base of riced cauliflower, which serves as a low-carb alternative to traditional grains.

Riced cauliflower has gained popularity as a healthy and versatile ingredient, making it the perfect base for a Buddha bowl. It's a great...

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Ingredients

  • 2 tablespoons olive oil
  • 2 (10 ounce) packages Green Giant® Riced Veggies Cauliflower
  • ½ teaspoon kosher salt
  • 1 (12 ounce) package Green Giant Veggie Spirals® Zucchini
  • 1 (9 ounce) package Green Giant® Simply Steam Baby Lima Beans
  • 1 medium ripe avocado - peeled, quartered, and sliced
  • 2 cups very thinly sliced red cabbage
  • 1 small red beet, peeled and thinly sliced
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons water
  • 1 medium garlic clove, peeled and grated
  • ½ teaspoon honey
  • 1 teaspoon Spice Islands® Ground Turmeric
  • ½ teaspoon Spice Islands® Salt
  • ⅛ teaspoon ground Spice Islands® Black Pepper
  • ¼ cup olive oil
  • 2 tablespoons Spice Islands® Toasted Sesame Seeds

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 bowls

  • Heat a 12-inch nonstick skillet over medium heat. Add olive oil, riced cauliflower, and salt. Cook 5 minutes, stirring occasionally. Divide riced cauliflower evenly among 4 bowls.
  • Wipe the skillet clean and return to medium heat. Add the Zucchini Veggie Spirals, cover with lid, and cook for 8 minutes. Drain any excess liquid then transfer to a plate in a single layer to cool slightly.
  • Cook lima beans according to package directions. Rinse with cold water.
  • Divide cooked zucchini spirals, lima beans, avocado, cabbage, and beets evenly among 4 bowls.
  • For the turmeric-tahini vinaigrette, whisk tahini, lemon juice, water, garlic, honey, turmeric, salt, and pepper together in a small bowl. While whisking, slowly drizzle in olive oil. Drizzle each bowl with 2 tablespoons turmeric-tahini vinaigrette and top with sesame seeds. Serve immediately

    • Nutrition

    506 cal.

    • Total Fat: 36g
    • Saturated Fat: 8g
    • Sodium: 748mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 13g
    • Total Sugars: 5g
    • Protein: 9g
    • Vitamin C: 37mg
    • Calcium: 79mg
    • Iron: 2mg
    • Potassium: 469mg

    Categories

    Grain recipes
    Vegetable recipes
    Protein recipes
    Dressing recipes
    Topping recipes