Roasted Cauliflower Broccoli Bowls
These low-carb roasted cauliflower broccoli bowls feature lemon roasted cauliflower, steamed broccoli, avocado and a variety of seeds for a filling vegan meal that’s rich in fiber, protein and healthy fats.
Here’s what we’ve got in these yummy bowls:
- Lemon roasted cauliflower. Load up some cauliflower with salt, lemon and olive oil and roast until tender but crispy. So good!
- Steamed broccoli. Simple, classic steamed broccoli adds more nutrition, flavour, fiber and even a little protein!
- Avocado. Avocado is a must in low-carb dishes. Extra creamy and packed with nutrition, it’s the perfect addition to this bowl. I use 1/2 an avocado per bowl but you can use more or less depending on your nutritional needs.
- Seeds. I used pumpkin seeds, sesame seeds and hemp seeds. All of these seeds are rich in fiber, protein and nutrients like iron, zinc and vitamin E. Good stuff! You can just the quantities to your preference or swap any of them for nuts like almond, walnut or cashew.
- Spinach. I use raw spinach but you could also lightly steam it. Kale makes a suitable alternative for spinach. If using kale, I’d recommend either lightly steaming it or massaging it with olive oil and lemon.
- Lemon tahini sauce. A simple lemon tahini sauce brings it all together. Try my miso tahini dressing or maple tahini dressing to switch things up.
How to Make this Recipe
This recipe is easy to make in under 40 minutes. Let’s go through the steps.
Step 1. Roast the cauliflower.
Start by getting the cauliflower in the oven. While it’s roasting, you can prep the rest of the bowls so they’re ready to go when the cauliflower is done.
Chop the cauliflower and toss it with the oil, salt and lemon. I just mix it all up on the pan rather than using a bowl. Pop it in the oven for about 30 minutes. It should be soft but crispy and browned once done.
Step 2. Make the broccoli and tahini sauce.
While the cauliflower is roasting, prepare the broccoli and tahini sauce. The broccoli can be steamed stovetop, in an Instant Pot or in the microwave. The tahini dressing can be whisked up in any bowl or container.
Step 3. Assemble the bowls.
Once everything is cooked and prepped, assemble the bowls, starting with spinach, followed by the veggies, avocado, seeds and tahini dressing. I like to add a little hot sauce, lemon, salt and pepper to finish them off.
This bright and beautiful plant-based dish is rich in fiber, protein, and healthy fats so it really fills you up! The recipe is low-carb and keto-friendly but can be enjoyed by anyone looking for a simple, nutritious and energizing meal.
More Recipes Like This
- Roasted Carrot Kale and Quinoa Bowl
- Tofu Kale Salad with Coconut Peanut Dressing
- Low-Carb Vegan Dinner Bowl
- Brown Rice Baked Tempeh Bowl
- Low-Carb Seed Bread
Roasted Cauliflower Broccoli Bowl
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Prep Time: 10 mins
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Cook Time: 30 mins
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Total Time: 40 minutes
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Yield: 4 1x
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Category: Main Dish
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Cuisine: Amercian
- Diet: Vegan
Filling and delicious low-carb cauliflower buddha bowls that are rich in fiber, protein and healthy fats. This recipe is vegan, sugar-free and gluten-free.
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 (60 g) 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, 30 g)
- 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, salt, pepper and hot sauce for serving, optional
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. I use a steaming pot on the stovetop with a 13-minute timer once I turn the element on.
- 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.
Keywords: roasted cauliflower bowl, low-carb vegan bowl
This bowl/salad has become one of my absolute favorites! I am so happy that I found running on real food. I have tried a few recipes and they are incredible!! This dish will become a staple in my house. I ate it three days in a row because it was just that good!
★★★★★
That’s awesome! I’m so glad you’re enjoying everything. Thanks so much for the kind review!
Followed the recipe to the letter, but also made some quinoa to go along with it. It was delicious. My entire family loved it and had seconds. Our 5yo is a picky eater so she was able to choose what she wanted in her bowl and what she wanted to skip. It was perfect.
★★★★★
Aww I love that! Bowls are so great for that. So glad everyone enjoyed it and thanks for letting me know!
I loved how quickly this one came together! I swapped kale (I had more of it) and was sure to not skimp on the lemon. Delicious! I’m also basically a sucker for anything topped with hemp hearts and avocado!!
★★★★★
This was so good! I pretty much followed the recipe but I did add sweet potato and I used kale instead of spinach. Really tasty…thanks!
★★★★★
Loved this! I added some forbidden black rice. Great flavors and textures . I’ll definitely make this again!
★★★★★
Loved everything about this! Easy to make and super yummy. I followed the recipe almost exactly and it was great!
★★★★★
So good! I used a different dressing but followed everything else. Loved them!
★★★★★
This is fabulous! Will definitely make this again.
★★★★★
So very glad you enjoyed it! Thanks for letting me know
Amazing. Added tempeh for some extra protein but otherwise used the recipe. Loved it!
★★★★★
Yum, sounds perfect with tempeh! Thanks for letting me know!
These are great! I’ve made them a few times now and just switch things up a little each time with different veggies. The cauliflower and sauce are both so good!
★★★★★
Delicious and pretty easy to make! I don’t mind some carbs so I added rice…so good and filling too! Will be making this one again for sure.
★★★★★
What additional protein would you recommend adding into these bowls? Beans or quinoa?
Either would be good. I’d probably do quinoa, chickpeas or lentils.