Buddha bowls are an excellent way to get many superfoods into one delicious and nutritious meal. Our recipe combines anti-oxidants and anti-inflammatory foods and probiotic-rich beet kraut, all topped with drizzles of lemon-tahini. Simply cook the cauliflower rice and add whichever foods your body and mind are craving.
Instructions
Toasted Cauliflower Rice with Sumac
- Heat olive oil in skillet, add cauliflower and saute 5 min over medium high heat until lightly browned.
- Add seasonings and remove from heat.
Toasted Chickpeas
- Combine all ingredients.
- Spread on sheet pan and bake at 350F for 10 min.
- Toss and continue baking until crisp, about 8-10 min more.
- Toss with a drizzle of olive oil and more salt/pepper/cayenne/cumin to desired taste.
Lemon Tahini Sauce
- Combine all ingredients except water; add water a little at a time until pourable consistency is reached.
- Taste and adjust seasoning as desired.
Roasted Harissa Sweet Potatoes
- Toss all ingredients to combine.
- Spread all on parchment lined sheet pan and roast at 350F until softened, about 20 min.
- Serve immediately.
To Assemble
- Add ¼ cup cauliflower rice and potatoes to each of 4 bowls.
- Top with 2 T each toasted chickpeas and tahini sauce.
- Top with fresh herbs and radish sprouts, a spoonful of pickled beets with fennel (or other pickled beets), a sprinkle of za’atar and a few sliced green onions.
This recipe is provided by our partners at Market of Choice.
