Better for You • New

Buddha Bowls with Riced Cauliflower

Prep Time

20 m

Cook Time

20 m

Servings

4

Directions

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

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

  5. 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

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