Buddha Bowls with Riced Cauliflower
Prep Time
20 mCook Time
20 mServings
4Ingredients
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 (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 lemon juice
2 tablespoons water
1 medium garlic clove, peeled and grated
1/2 teaspoon honey
1 teaspoon Spice Islands® Ground Turmeric
1/2 teaspoon Spice Islands® Salt
1/8 teaspoon ground Spice Islands® Black Pepper
1/4 cup olive oil
2 tablespoons Spice Islands® Toasted Sesame Seeds
3 tablespoons tahini
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
