Roasted Turmeric Cauliflower Buddha Bowls #vegan #healthy

I love putting together a splendid buddha bowl for lunch or supper, and frequently have a couple of odds and ends pre-prepared in my refrigerator prepared for a rapid get together. You can heap pretty much any veg in, however a few blends are simply particularly great. Like this turmeric cauliflower buddha bowl. It's the ideal equalization of veggies, grains and sound fats.

Simmered turmeric cauliflower is simply so delectable, folks. Brassica veggies (cauliflower, broccoli, kale, and so forth.) are a portion of my top choices, and I'm enthused about them in numerous shapes and structures. However, for cauliflower and broccoli, broiling is potentially my most revered cooking technique. Simmering cauliflower, particularly with a decent covering of flavors, gives it the most great flavor and surface, with simply the most pleasant fresh edges.

That is the extraordinary thing about a buddha bowl; load it up and benefit as much as possible from what you have, it is anything but an exacting recipe. Simply go for a rainbow of shading, I state! What's more, in case you're not sharing this turmeric cauliflower buddha bowls recipe with anybody, good for you – it makes two so you have one for lunch or supper the following day.

Simmered Turmeric Cauliflower Buddha Bowls make such a beautiful, solid dinner! This veggie lover and gluten free recipe is anything but difficult to make and adaptable.

Ingredients
Roasted Turmeric Cauliflower

• 300-350 grams cauliflower
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 2 tsp sesame seeds
• coconut oil for roasting
• salt and pepper to season

Rest of the Buddha Bowls

• 1/2 cup brown rice measured uncooked
• 1 cup edamame beans
• 1 cup cherry tomatoes
• 1-2 carrots
• 1 zucchini
• 2 handfuls kale or other leafy greens
• coconut oil for roasting
• salt and pepper to season
• fresh coriander, sunflower seeds and chilli flakes - OPTIONAL, to garnish

Buddha Bowls Dressing

• 3 tbsp tahini (hulled or unhulled will work)
• 1 tbsp sesame oil
• 1 tbsp maple syrup or honey
• 2 tsp apple cider vinegar or lemon juice

Instructions

1. Put the brown rice on to cook according to packet instructions. I usually do this on the stove by the absorption method (1 part rice to 2 parts water, simmered covered for 35-40 minutes).
2. Preheat oven to 180 C and line two trays (or one large tray) with parchment paper.
3. Chop the cauliflower into small florets. Place in a bowl. Pour over 1 tbsp melted coconut oil plus the sesame seeds, turmeric, cumin and about 1/2 tsp each of salt and pepper. Toss until evenly coated, then spread out on an oven tray.
4. Dice the zucchini and the carrot, and halve the cherry tomatoes. Spread out on an oven tray, drizzle with a tiny bit of melted coconut oil, and toss around so the vegetables are coated.
5. Pop all of the vegetables into the oven to roast. This should take about 20 minutes, depending on how small you chopped everything.
6. While the rice and roasted vegetables are cooking, prepare the remainder of the buddha bowls. Defrost the edamame beans (I usually do this by soaking in boiling water for a few minutes). Blanch the kale so it's a bit softer and easier to eat (if you're using salad greens like baby spinach, no need).
7. Make the dressing by whisking together all of the dressing ingredients listed above. You can add some water to thin out the dressing as needed.
8. Once the rice and vegetables are cooked, assemble the buddha bowls. Divide the rice and all of the vegetables evenly between two bowls. Drizzle over the dressing, and then garnish with coriander, chilli flakes and seeds as desired.

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