Buddha Bowls with Riced Cauliflower

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 506 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Cook lima beans according to package directions. Rinse with cold water.

Step 4

Divide cooked zucchini spirals, lima beans, avocado, cabbage, and beets evenly among 4 bowls.

Step 5

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