Turmeric Cauliflower Buddha Bowls

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.

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


  1. 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).
  2. Preheat oven to 180 C and line two trays (or one large tray) with parchment paper.
  3. 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.
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