Cauliflower Buddha Bowl
This vegan cauliflower buddha bowl features turmeric-roasted cauliflower, cumin rice, chickpeas, pomegranate and a zesty yoghurt dressing.
Servings 1
Calories 562kcal
Ingredients
For the turmeric roasted cauliflower:
- ½ head Cauliflower chopped into florets
- ¼ tsp Turmeric
- ¼ tsp Ground Cumin
- ¼ tsp Ground Coriander
- ¼ tsp Salt
- ¼ tsp Chilli Powder
- ⅛ tsp Garlic Granules
- ⅛ tsp Black Pepper
- 1 tsp Sunflower Oil
For the zesty yoghurt dressing:
- 1 tbsp Soy Yoghurt or coconut yoghurt
- ¼ Lime juiced
To serve:
- ¼ cup Cooked Rice
- ¼ tsp Cumin Seeds (jeera) optional
- ¼ cup Tinned Chickpeas washed + drained
- Sugar Snap Peas
- ¼ Red Onion
- Fresh Coriander
- 1-2 tbsp Pomegranate Seeds optional
Instructions
- Prepare the roasted cauliflower by adding the cauliflower, oil and seasonings to a medium-sized roasting tray. Bake for 20 minutes at 200°C/ 400°F, tossing halfway through, until crisp.
- Meanwhile, stir the cumin seeds through the rice, if using. Add the rice to a large bowl or serving dish along with the washed chickpeas and sliced vegetables.
- Prepare the yoghurt dressing by mixing the yoghurt with the lime juice in a small bowl, along with a pinch of ground cumin. Add water to desired consistency.
- Add the roasted cauliflower to the buddha bowl and garnish with lime wedges, pomegranate and hemp seeds (optional). Top with the yoghurt dressing and enjoy!
Notes
- Best served immediately.
- If you do not have some of the ingredients, feel free to switch them for what you have on hand!
Nutrition
Serving: 1serving | Calories: 562kcal | Carbohydrates: 101.5g | Protein: 22.3g | Fat: 9g | Saturated Fat: 1g | Sodium: 646mg | Fiber: 19.8g | Sugar: 21.3g