Buddha Bowls with Riced Cauliflower

Ingredients

• 2 tablespoons olive oil
• 2 (10 ounce) packages Green Giant® Riced Veggies Cauliflower
• 1/2 teaspoon kosher salt
• 1 (12 ounce) package Green Giant® Veggie Spirals® Zucchini
• 1 cup of 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 lemon juice
• 2 tablespoons water
• 1 medium garlic clove, peeled and grated
• 1/2 teaspoon honey
• 1 teaspoon Spice Islands® Ground Turmeric

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.
6. Serve immediately