Name: Buddha Bowls with Riced Cauliflower
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Green Giant® Riced Veggies Cauliflower - 2 (10 ounce) packages; Kosher salt - ½ teaspoon; Green Giant Veggie Spirals® Zucchini - 1 (12 ounce) package; Green Giant® Simply Steam Baby Lima Beans - 1 (9 ounce) package; Ripe avocado - peeled, quartered, and sliced - 1 medium; Very thinly sliced red cabbage - 2 cups; Red beet, peeled and thinly sliced - 1 small; Tahini - 3 tablespoons; Lemon juice - 3 tablespoons; Water - 2 tablespoons; Garlic clove, peeled and grated - 1 medium; Honey - ½ teaspoon; Spice Islands® Ground Turmeric - 1 teaspoon; Spice Islands® Salt - ½ teaspoon; Ground Spice Islands® Black Pepper - ⅛ teaspoon; Olive oil - ¼ cup; Spice Islands® Toasted Sesame Seeds - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Buddha Bowls with Riced Cauliflower

1. Olive oil - 2 tablespoons

2. Green Giant® Riced Veggies Cauliflower - 2 (10 ounce) packages

3. Kosher salt - ½ teaspoon

4. Green Giant Veggie Spirals® Zucchini - 1 (12 ounce) package

5. Green Giant® Simply Steam Baby Lima Beans - 1 (9 ounce) package

6. Ripe avocado - peeled, quartered, and sliced - 1 medium

7. Very thinly sliced red cabbage - 2 cups

8. Red beet, peeled and thinly sliced - 1 small

9. Tahini - 3 tablespoons

10. Lemon juice - 3 tablespoons

11. Water - 2 tablespoons

12. Garlic clove, peeled and grated - 1 medium

13. Honey - ½ teaspoon

14. Spice Islands® Ground Turmeric - 1 teaspoon

15. Spice Islands® Salt - ½ teaspoon

16. Ground Spice Islands® Black Pepper - ⅛ teaspoon

17. Olive oil - ¼ cup

18. Spice Islands® Toasted Sesame Seeds - 2 tablespoons

How to cook deliciously - Buddha Bowls with Riced Cauliflower

1. Stage

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. Stage

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. Stage

Cook lima beans according to package directions. Rinse with cold water.

4. Stage

Divide cooked zucchini spirals, lima beans, avocado, cabbage, and beets evenly among 4 bowls.

5. Stage

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