Mediterranean Buddha Bowl

by | Nov 29, 2022 | Meals, Nutritional Pillar, Recipes

INGREDIENTS

    • For the hummus
      • 4 cups organic cauliflower florets, steamed
      • 1/4 cup  organic extra-virgin olive oil (+ extra for garnish)
      • 2 tablespoons organic tahini
      • 1 tablespoon organic turmeric
      • zest of 1 organic lemon
      • juice of 1 organic lemon
      • pinch of ground organic cumin
      • salt and pepper, to taste
        • link Redmond
    • For the cauliflower rice
      • 2 tablespoons  organic ghee
      • 24 ounces organic cauliflower rice
      • 2 teaspoons Redmond salt
        • link Redmond
      • 1 teaspoon Redmond garlic powder
        • link Redmond
    • For the bowl
      • 2 cups baby organic kale
      • 2 tablespoons organic olive oil
      • 2 tablespoons organic lemon juice
      • salt and pepper, to taste
        • link Redmond
      • 1 orange organic bell pepper, diced
      • 1 organic cucumber, diced
      • 1 cup organic cherry tomatoes, halved
      • 1 organic avocado, sliced
      • 1/4red onion, thinly sliced
      • 1/4 cup organic green olives
      • 1/4 cup organic kalamata olives
      • 1 tablespoon organic hemp hearts
      • mint leaves, for garnish
    • For the tahini dress (optional)
      • 1/3 cup organic tahini
      • juice of 2 organic lemons (~1/2 cup)
      • 1 tablespoon local honey
      • pinch of salt
        • link Redmond
      • 1/2 cup water (this measurement will depend on how much oil is in your tahini – I did not have much oil in mine so I needed extra water)

 

INSTRUCTIONS

        1. In a food processor (I used a high speed blender), combine the cauliflower, olive oil, tahini, turmeric, lemon juice and zest, and cumin and process until smooth. Add salt and pepper to taste then place in the fridge to cool.
        2. Place a large sauté pan over medium heat. Add 2 tablespoons of ghee then add cauliflower rice, garlic powder and salt. Cook for about 15 minutes, tossing to keep the cauliflower rice from browning too much.
        3. While the rice cooks, toss baby kale, olive oil, lemon juice and a pinch of salt and pepper in a bowl bowl and toss. Then chop all veggies.
        4. If you are making the tahini dressing, place all ingredients for the tahini dressing in the blender and blend until smooth. Set aside.
        5. Once the cauliflower rice is done, build you bowl – cauliflower rice, baby kale, bell pepper, cucumber, cherry tomatoes, slice avocado, red onion, olives, and hummus in the middle. Top with hemp hearts and mint leaves, and tahini dressing, if you prefer. Consume. You’re so healthy right now, you veggie eater.

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