BUDDHA BOWLS WITH RICED CAULIFLOWER
This recipe is easily customizable for your family's tastes. Don't hesitate to swap out ingredients for other veggies that you love-try edamame instead of lima beans, carrots instead of beets, and so on.
Provided by Green Giant
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- 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 Facts : Calories 505.9 calories, Carbohydrate 35.3 g, Fat 36.3 g, Fiber 13.4 g, Protein 8.5 g, SaturatedFat 8.2 g, Sodium 748.1 mg, Sugar 5.3 g
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