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

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