Buddha Bowls with Riced Cauliflower recipe
All Recipes Fruits and Vegetables Vegetables Cauliflower Rice
Ingredients
- 2 tablespoons olive oil 2 (10 ounce) packages Green Giant® Riced Veggies Cauliflower ½ 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 ½ teaspoon honey 1 teaspoon Spice Islands® Ground Turmeric ½ teaspoon Spice Islands® Salt ⅛ teaspoon ground Spice Islands® Black Pepper ¼ cup olive oil 2 tablespoons Spice Islands® Toasted Sesame Seeds
Nutrition Info
- 505.9 caloriescarbohydrate: 35.3 gcholesterol: : -fat: 36.3 gfiber: 13.4 gprotein: 8.5 gsaturatedFat: 8.2 gservingSize: -sodium: 748.1 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Buddha Bowls with Riced Cauliflower
Directions
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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.
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.
Cook lima beans according to package directions. Rinse with cold water.
Divide cooked zucchini spirals, lima beans, avocado, cabbage, and beets evenly among 4 bowls.
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