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Buddha Bowls with Riced Cauliflower
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Customizable Buddha bowl made with riced cauliflower instead of rice.
Ingredients:
  • 2 tablespoons olive oil
  • 2 (10 ounce) packages Green Giant® Riced Veggies Cauliflower
  • 0.5 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
  • 0.5 teaspoon honey
  • 1 teaspoon Spice Islands® Ground Turmeric
  • 0.5 teaspoon Spice Islands® Salt
  • 0.125 teaspoon ground Spice Islands® Black Pepper
  • 2 tablespoons Spice Islands® Toasted Sesame Seeds
Instructions:
  • In a 12-inch nonstick skillet over medium heat, sauté olive oil, riced cauliflower, and salt for 5 minutes, stirring occasionally. Serve the cooked cauliflower evenly into 4 bowls.
  • Clean the skillet and place it back over medium heat. Add the Zucchini Veggie Spirals, cover with a lid, and cook for 8 minutes. Remove any extra liquid, then transfer the spirals to a plate in a single layer to cool slightly.
  • Prepare lima beans following the instructions on the package, then rinse with cold water.
  • Distribute the cooked zucchini spirals, lima beans, avocado, cabbage, and beets equally into 4 bowls.
  • In a small bowl, combine tahini, lemon juice, water, garlic, honey, turmeric, salt, and pepper. Slowly drizzle in olive oil while whisking. Drizzle each bowl with 2 tablespoons of the turmeric-tahini vinaigrette and sprinkle with sesame seeds before serving immediately.

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