Buddha Bowls with Riced Cauliflower
Description
This Buddha bowl recipe is made with riced cauliflower instead of rice and is easily customizable for your family's tastes.
Ingredients
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2 tablespoons olive oil
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2 (10 ounce) packages Green Giant® Riced Veggies Cauliflower
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1/2 teaspoon kosher salt
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1 (12 ounce) package Green Giant Veggie Spirals® Zucchini
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1 (9 ounce) package Green Giant® Simply Steam Baby Lima Beans
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1 medium ripe avocado - peeled, quartered, and sliced
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2 cups very thinly sliced red cabbage
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1 small red beet, peeled and thinly sliced
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3 tablespoons tahini
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3 tablespoons lemon juice
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2 tablespoons water
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1 medium garlic clove, peeled and grated
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1/2 teaspoon honey
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1 teaspoon Spice Islands® Ground Turmeric
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1/2 teaspoon Spice Islands® Salt
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1/8 teaspoon ground Spice Islands® Black Pepper
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1/4 cup olive oil
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2 tablespoons Spice Islands® Toasted Sesame Seeds
Directions
1
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.
2
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.
3
Cook lima beans according to package directions. Rinse with cold water.
4
Divide cooked zucchini spirals, lima beans, avocado, cabbage, and beets evenly among 4 bowls.
5
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