Cauliflower Buddha Bowl
This vegan and gluten-free cauliflower buddha bowl features turmeric-roasted cauliflower, cumin rice, chickpeas, pomegranate and a zesty yoghurt dressing.
For the turmeric roasted cauliflower:
- 1/2 head Cauliflower chopped into florets
- 1/4 tsp Turmeric
- 1/4 tsp Ground Cumin
- 1/4 tsp Ground Coriander
- 1/4 tsp Salt
- 1/4 tsp Chilli Powder
- 1/8 tsp Garlic Granules
- 1/8 tsp Black Pepper
- 1 tsp Sunflower Oil
For the zesty yoghurt dressing:
- 1 tbsp Soy Yoghurt or coconut yoghurt
- 1/4 Lime juiced
- 1/4 cup Cooked Rice
- 1/4 tsp Cumin Seeds (jeera) optional
- 1/4 cup Tinned Chickpeas washed + drained
- Sugar Snap Peas
- 1/4 Red Onion
- Fresh Coriander
- 1-2 tbsp Pomegranate Seeds optional
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!
- Best served immediately.
- If you do not have some of the ingredients, feel free to switch them for what you have on hand!
Calories: 562 kcal | Fat: 9.0g | Saturated Fat: 1.0g | Cholesterol: 0mg | Sodium: 646mg | Carbohydrates: 101.5g | Fiber: 19.8g | Sugar: 21.3g | Protein: 22.3g