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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