Avocado, roasted cauliflower, broccoli, spinach and seeds topped with tahini dressing in a bowl.

Roasted Cauliflower Broccoli Bowl

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • 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.



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

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


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Top with hot sauce, lemon juice, sea salt and pepper, if desired.
  8. 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.


  • Serving Size: 1 bowl
  • Calories: 593
  • Sugar: 8 g
  • Fat: 43 g
  • Carbohydrates: 38 g
  • Fiber: 19 g
  • Protein: 27 g

Keywords: roasted cauliflower bowl, low-carb vegan bowl