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
- 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.
- 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