Roasted Cauli Broccoli Bowl
Preheat the oven to 400 degrees F.
- Cook1 h 20 min
- Total1 h 20 min
- Serves1
- LevelAdvanced
Ingredients
- 1 average-sized head of cauliflower and 1 broccoli chopped into florets
- 3 tbsp. lemon juice
- 1 tsp. avocado, olive or coconut oil
- 5 tbsp. For the Tahini Sauce:
- 3 tbsp. tahini
- one salt
- half garlic powder
- 3 tbsp. water
- 1 tbsp. For the Buddha Bowls:
- 2 tbsp. big handful of spinach, per bowl
- avocado per bowl
- pepitas (raw pumpkin seeds), per bowl
- sesame seeds, per bowl
- hemp seeds, per bowl
- lemon, salt, pepper
Preparation
- Preheat the oven to 400 degrees F.
- Chop the cauliflower into florets and place on a baking sheet. It can be lined with parchment paper for easier clean up but I find you get a better result when roasted directly on the pan.
- Drizzle the cauliflower with the lemon, oil and salt and use your hands to mix until all the pieces are coated. Roast for 30 minutes.
- While the cauliflower is roasting, prepare the broccoli and tahini sauce. The broccoli can be steamed using your preferred method. I use a steaming pot on the stovetop with a 13-minute timer once I turn the element on.
- To make the tahini dressing, whisk all the ingredients together in a container until smooth and creamy. Adjust the amount of water used to reach a creamy but pourable consistency.
- Prepare 4 bowls or containers with a handful of fresh spinach. Once the veggies are ready, divide them between the bowls. Add 1/2 an avocado and your desired amount of seeds to each (or follow the suggested amounts). Divide the tahini dressing between the 4 bowls.
- Top with hot sauce, lemon juice, sea salt and pepper, if desired and enjoy!
