ROASTED CAULIFLOWER BROCCOLI BOWL
Filling and delicious cauliflower buddha bowls that are rich in fiber, protein and healthy fats.
Ingredients
For the Roasted Cauliflower
- 1 average-sized head of cauliflower chopped into florets
- 3 tbsp lemon juice
- 1 tsp avocado olive or coconut oil
For the Tahini Sauce
- 5 tbsp tahini
- 3 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 4 –6 tbsp water
For the Buddha Bowls
- one big handful of spinach per bowl (about 1 cup)
- 4 cups chopped broccoli or more if desired (about 1 cup per bowl)
- 1/2 an avocado per bowl
- 3 tbsp pepitas raw pumpkin seeds, per bowl
- 1 tbsp sesame seeds per bowl
- 2 tbsp hemp seeds per bowl
- lemon
- optional- salt, pepper and hot sauce for serving
Instructions
- Preheat oven to 400 degrees F.
- Chop the cauliflower into florets and place on a baking sheet. It can be lined with parchment paper for easier clean up but I find you get a better result when roasted directly on the pan.
- Drizzle the cauliflower with the lemon, oil and salt and use your hands to mix until all the peices are coated. Roast for 30 minutes.
- While the cauliflower is roasting, prepare the broccoli and tahini sauce. The broccoli can be steamed using your preferred method.
- To make the tahini dressing, whisk all the ingredients together in a container until smooth and creamy. Adjust the amount of water used to reach a creamy but pourable consistency.
- Prepare 4 bowls or containers with a handful of fresh spinach. Once the veggies are ready, divide them between the bowls. Add 1/2 an avocado and your desired amount of seeds to each (or follow the suggested amounts). Divide the tahini dressing between the 4 bowls.
- Top with hot sauce, lemon juice, sea salt and pepper, if desired.
- Serve right away. Extra bowls can be kept in the fridge for up to 2 days so if you’re making lunch for the next day, simply store in a sealed container.