Name: Buddha Bowls with Riced Cauliflower
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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; 0.25 cup olive oil; 2 tablespoons Spice Islands® Toasted Sesame Seeds

Buddha Bowls with Riced Cauliflower

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This recipe is easily customizable for your family's tastes. Don't hesitate to swap out ingredients for other veggies that you love–try edamame instead of lima beans, carrots instead of beets, and so on.

Submitted by Green Giant

Updated on August 5, 2020

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Servings:

Yield:

4 bowls

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Ingredients

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Original recipe (1X) yields 4 servings

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

Turmeric-Tahini Vinaigrette:

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

Directions

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

Cook's Note:

The vinaigrette ingredients make 2/3 cup and leftovers will last 5 days in the refrigerator.

Editor's Note:

Nutrition data for this recipe includes the full amount of Turmeric-Tahini Vinaigrette. The actual amount of vinaigrette consumed will vary.

Nutrition Facts (per serving)

506	Calories
36g	Fat
35g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 506
% Daily Value *
Total Fat 36g	47%
Saturated Fat 8g	41%
Sodium 748mg	33%
Total Carbohydrate 35g	13%
Dietary Fiber 13g	48%
Total Sugars 5g
Protein 9g	17%
Vitamin C 37mg	41%
Calcium 79mg	6%
Iron 2mg	11%
Potassium 469mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.