This Roasted Turmeric Cauliflower Buddha Bowls create this kind of colourful healthier meal! This vegan and gluten free recipe is actually simple to make and is quite flexible, it may accommodate whatever vegetables you’ve got about.
It is possible to heap more or less any veg in, although some mixes are just particularly excellent. Like this turmeric cauliflower buddha bowl. It is the ideal balance of vegetables, grains and healthful fats. I enjoy throwing together a glowing Buddha bowl for dinner or lunch.
Roasted turmeric cauliflower is so yummy. Brassica veggies (broccoli, cauliflower, kale, etc.) are a few of my favorites, and I am keen about them in several shapes and types. However, for broccoli and cauliflower, roasting is my most loved cooking approach.
Roasting cauliflower, particularly with a fantastic coating of spices, provides it the most amazing texture & flavour, with only the great crispy edges.
Rightback to those turmeric cauliflower buddha bowls. Roasted vegetables with warming heating nourishing spices, brown rice and all topped with a sesame- oil tahini drizzle.
I have suggested a pair of veggies to use in the recipe below, but know you can surely combine this up to use anything you have from the kitchen. That is the wonderful thing about a buddha bowl.
I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.
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Try other Delicious Recipes options:
- Coconut Crusted Tofu with Sweet Chili Sauce
- Hawaiian BBQ Tofu Bowls
- Simple Baked Vegetarian Lentil Meatballs
- Vegan Beef Empanadas with Cheese
- Healthy Chicken Shawarma Quinoa Bowls
- Blueberry Banana Protein Baked Oatmeal
Roasted Turmeric Cauliflower Buddha Bowls
Ingredients
For the Roasted Turmeric Cauliflower
- 300-350 grams cauliflower
- ½ tsp ground-cumin
- coconut oil for roasting
- 2 tsp sesame-seeds
- 1 tsp ground-turmeric
- salt and pepper to season
For the Rest of the Buddha Bowls
- ½ cup brown-rice measured uncooked
- 2 handfuls kale or other leafy-greens
- 1 cup edamame-beans
- 1 cup cherry-tomatoes
- 1-2 carrots
- 1 zucchini
- coconut-oil for roasting
- salt and pepper to season
- fresh-coriander sunflower-seeds and chilli-flakes, (Optional to garnish)
For the Buddha Bowls Dressing
- 3 tbsp tahini (hulled or unhulled will work)
- 2 tsp apple-cider-vinegar or lemon-juice
- 1 tbsp maple-syrup or honey
- 1 tbsp sesame oil
Instructions
- Set the brown-rice to cook according to packet directions. I typically do that on the stove from the absorption process (1 part rice to 2 parts water, simmered coated for 35-40minutes).
- Preheat oven to 180°C and line 2-trays or a large -tray with parchment-paper.
- Insert the cauliflower into small-florets. Put in a bowl. Pour 1 tablespoon melted coconut-oil in addition to the turmeric, cumin, sesame-seeds and approximately 1/2 teaspoon each of pepper and salt. Toss till evenly coated, then spread-out an oven tray.
- Dice the zucchini along with the carrot then halve the cherry-tomatoes. Spread out in an oven tray, drizzle with a very small bit of coconut-oil & toss about so that the vegetables are coated.
- Pop all the veggies to the oven to roast. This should take approximately 20minutes, depending on how little you chopped .
- While the rice and roasted veggies are cooking, prepare the rest of the buddha bowls. Defrost the edamame beans (I typically do it by soaking in boiling water for a couple minutes). Blanch the kale so that it's somewhat easier & softer to consume (if you are using salad greens such as baby-spinach, no need).
- Make the dressing by whisking together all the dressing ingredients. You may add some water to thin the dressing out as needed.
- When the rice and veggies are cooked, then gather the buddha-bowls. Split the rice and all the veggies evenly between 2-bowls. Drizzle over the dressing, then garnish with chilli-flakes, coriander and seeds as wanted.
PIN IT FOR LATER!
