Buddha Bowls With Riced Cauliflower Recipes

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BUDDHA BOWLS WITH RICED CAULIFLOWER



Buddha Bowls with Riced Cauliflower image

This recipe is easily customizable for your family's tastes. Don't hesitate to swap out ingredients for other veggies that you love-try edamame instead of lima beans, carrots instead of beets, and so on.

Provided by Green Giant

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Rice

Time 40m

Yield 4

Number Of Ingredients 18

2 tablespoons olive oil
2 (10 ounce) packages Green Giant® Riced Veggies Cauliflower
½ 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 tahini
3 tablespoons lemon juice
2 tablespoons water
1 medium garlic clove, peeled and grated
½ teaspoon honey
1 teaspoon Spice Islands® Ground Turmeric
½ teaspoon Spice Islands® Salt
⅛ teaspoon ground Spice Islands® Black Pepper
¼ cup olive oil
2 tablespoons Spice Islands® Toasted Sesame Seeds

Steps:

  • 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

Nutrition Facts : Calories 505.9 calories, Carbohydrate 35.3 g, Fat 36.3 g, Fiber 13.4 g, Protein 8.5 g, SaturatedFat 8.2 g, Sodium 748.1 mg, Sugar 5.3 g

BROWN RICE BUDDHA BOWL



Brown Rice Buddha Bowl image

A fresh and crisp meal in one. Brown rice, vegetables, tofu and chickpeas are topped with a spicy Thai basil dressing and toasted sesame seeds.

Provided by Buckwheat Queen

Categories     Main Dish Recipes     Bowls

Time 48m

Yield 3

Number Of Ingredients 17

3 cups water
1 cup long-grain brown rice
½ teaspoon salt
1 lime, juiced
2 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon dried Thai basil
1 teaspoon minced hot chile pepper
2 tablespoons sesame seeds
½ (8 ounce) package snow peas
1 cup cooked chickpeas, drained
½ (16 ounce) package firm tofu, cut into strips
16 baby corn, cut into bite-sized pieces
1 cup grated carrots
1 small green bell pepper, diced
2 green onions, cut on the diagonal
2 tablespoons chopped fresh cilantro

Steps:

  • Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.
  • Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.
  • Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.
  • Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.
  • Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.

Nutrition Facts : Calories 583 calories, Carbohydrate 80.5 g, Fat 22.6 g, Fiber 13.2 g, Protein 18 g, SaturatedFat 3.5 g, Sodium 691.7 mg, Sugar 6.9 g

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