Buddha Bowls with Riced Cauliflower

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You may easily adapt this recipe to your family’s preferences. Never be afraid to substitute items with other vegetables that you enjoy; for example, use edamame in place of lima beans or carrots in place of beets.

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4
Yield: 4 bowls

Ingredients

  1. 2 tablespoons olive oil
  2. 2 (10 ounce) packages Green Giant® Riced Veggies Cauliflower
  3. ½ teaspoon kosher salt
  4. 1 (12 ounce) package Green Giant Veggie Spirals® Zucchini
  5. 1 (9 ounce) package Green Giant® Simply Steam Baby Lima Beans
  6. 1 medium ripe avocado – peeled, quartered, and sliced
  7. 2 cups very thinly sliced red cabbage
  8. 1 small red beet, peeled and thinly sliced
  9. 3 tablespoons tahini
  10. 3 tablespoons lemon juice
  11. 2 tablespoons water
  12. 1 medium garlic clove, peeled and grated
  13. ½ teaspoon honey
  14. 1 teaspoon Spice Islands® Ground Turmeric
  15. ½ teaspoon Spice Islands® Salt
  16. ⅛ teaspoon ground Spice Islands® Black Pepper
  17. ¼ cup olive oil
  18. 2 tablespoons Spice Islands® Toasted Sesame Seeds

Instructions

  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
  6. The vinaigrette ingredients make 2/3 cup and leftovers will last 5 days in the refrigerator.
  7. Nutrition data for this recipe includes the full amount of Turmeric-Tahini Vinaigrette. The actual amount of vinaigrette consumed will vary.

 

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