These low-carb roasted cauliflower broccoli bowls feature lemon roasted cauliflower, steamed broccoli, avocado and a variety of seeds for a filling vegan meal that’s rich in fiber, protein and healthy fats.
- Lemon cooked cauliflower. Burden up some cauliflower with salt, lemon and olive oil and dish until delicate yet firm. So great!Steamed broccoli. Basic, exemplary steamed broccoli adds more sustenance, flavor, fiber and surprisingly a little protein!Avocado. Avocado is an unquestionable requirement in low-carb dishes. Extra velvety and loaded with nourishment, it’s the ideal expansion to this bowl. I utilize 1/2 an avocado for every bowl except you can utilize pretty much relying upon your wholesome necessities.Seeds. I utilized pumpkin seeds, sesame seeds and hemp seeds. These seeds are wealthy in fiber, protein and supplements like iron, zinc and nutrient E. Great stuff! You can only the amounts to your inclination or trade any of them for nuts like almond, pecan or cashew.
- Spinach. I utilize crude spinach however you could likewise daintily steam it. Kale makes an appropriate option for spinach. In the case of utilizing kale, I’d suggest either daintily steaming it or rubbing it with olive oil and lemon.Lemon tahini sauce. A basic lemon tahini sauce unites everything. Attempt my miso tahini dressing or maple tahini dressing to change it up.
Filling and delicious low-carb cauliflower buddha bowls that are rich in fiber, protein and healthy fats. This recipe is vegan, sugar-free and gluten-free.
For the Roasted Cauliflower
- 1 average-sized head of cauliflower, chopped into florets
- 3 tbsp lemon juice
- 1 tsp avocado, olive or coconut oil
For the Tahini Sauce
- 5 tbsp (60 g) tahini
- 3 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 4–6 tbsp water
For the Buddha Bowls
- one big handful of spinach, per bowl (about 1 cup, 30 g)
- 4 cups chopped broccoli, or more if desired (about 1 cup per bowl)
- 1/2 an avocado per bowl
- 3 tbsp pepitas (raw pumpkin seeds), per bowl
- 1 tbsp sesame seeds, per bowl
- 2 tbsp hemp seeds, per bowl
- lemon, salt, pepper and hot sauce for serving, optional
- Preheat 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 peices 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.
- Serve right away. Extra bowls can be kept in the fridge for up to 2 days so if you’re making lunch for the next day, simply store in a sealed container.