This vegan cauliflower buddha bowl features turmeric-roasted cauliflower, cumin rice, chickpeas, pomegranate and a zesty yoghurt dressing.
Course Main Course
Cuisine vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 1
Calories 562kcal
Author Shivani Raja
Ingredients
For the turmeric roasted cauliflower:
½headCauliflowerchopped into florets
¼tspTurmeric
¼tspGround Cumin
¼tspGround Coriander
¼tspSalt
¼tspChilli Powder
⅛tspGarlic Granules
⅛tspBlack Pepper
1tspSunflower Oil
For the zesty yoghurt dressing:
1tbspSoy Yoghurtor coconut yoghurt
¼Limejuiced
To serve:
¼cupCooked Rice
¼tspCumin Seeds (jeera)optional
¼cupTinned Chickpeaswashed + drained
Sugar Snap Peas
¼Red Onion
Fresh Coriander
1-2tbspPomegranate Seedsoptional
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!