Roast Vegetable Buddha Bowl with Turmeric Cauliflower Rice

by Lisa Guy April 20, 2023

Roast Vegetable Buddha Bowl with Turmeric Cauliflower Rice

By: Lisa Guy

Orange sweet potatoes are one of the best sources of beta-carotene. This important nutrient is converted into vitamin A in the body, which is used to maintain healthy eyes and good vision. Beets are considered a heart-healthy vegetable. Beets are high in nitrates, which have been found to help reduce blood pressure and improve blood flow by dilating blood vessels and arteries.

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Servings

Prep time

Cook time

Recipe

Ingredients

1 medium sweet potato, diced
2 medium beetroot, peeled & cut into wedges
Olive oil
2 handfuls finely chopped kale, ribs removed
Juice small lemon
½ tsp paprika
¼ tsp chilli flakes
¼ cup roughly chopped walnuts
¼ red cabbage, shredded
1 small pomegranate
1 tbsp extra-virgin olive oil
½ medium cauliflower, cut into florets
½ tsp turmeric
¼ tsp ground ginger
¼ tsp red chilli flakes
Pinch sea salt
3 tbsp extra-virgin olive oil
¼ cup hulled tahini
2 tbsp lemon juice
2 tbsp lemon juice
2 tsp pure maple syrup or coconut nectar
Handful fresh herbs
¼ cup water
Pinch sea salt & pepper

Method

Preheat oven to 220°C and line 2 baking trays with baking paper.
Place sweet potato pieces on 1 tray and beetroot on the other. Spray with olive oil and season with sea salt.
Place in the oven for 30-40 mins or until they’re cooked through and golden.
Place kale in a medium bowl and drizzle with lemon juice and sea salt. Give it a massage for a min to soften it up.
To make your cauliflower rice, place 1/3 of the cauliflower pieces in your food processor and pulse until you have a rice consistency. Don’t over pulse. You should do this in 3 batches.
Heat some olive oil in a large frying pan over medium heat and add cauliflower rice, turmeric, ginger, chilli and sea salt. Cook for 4-5 mins so cauliflower is cooked through but not mushy. Set aside to cool.
Use the same frying pan and add chickpeas, cumin, paprika and chilli. Cook for 5-6 mins until golden. Set aside to cool.
To make the dressing, mix all ingredients together in a jar. Arrange kale in 2 bowls, top with cauliflower rice, cabbage, sweet potato, beetroot, chickpeas and top with pomegranate seeds and dressing.