Roasted Cauliflower Buddha Bowl

Are you struggling to find ideas for lunch? Here is a simple buddha bowl that can help with inspiration! 

Ingredients:

Roasted Cauliflower:

  • 1 whole cauliflower, chopped
  • 1 red bell pepper, chopped
  • 3 Tablespoons olive oil
  • 2 Teaspoon coriander
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder

Seasoned Black Beans:

  • 1 can black beans, rinsed and drains 
  • 1/4 cup water
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1 teaspoon olive oil

Slaw:

  • 1 cup thinly sliced red cabbage
  • 1 cup thinly sliced carrots
  • 1/4 cup thinly sliced red onions
  • 1/2 cup chopped cilantro
  • 1/2 jalapeno, diced
  • 3-4 Tablespoon lime juice
  • 1 Tablespoon lime zest
  • 2 Tablespoons olive oil
  • Salt and pepper to taste

Cilantro Lime Dressing:

  • 1 bunch of cilantro
  • 1/3 cup olive oil
  • 3 Tablespoons lime juice
  • 1 Tablespoons maple syrup
  • 1 clove garlic, minced
  • 1 jalapeno, diced
  • 1/4 teaspoon salt
  • Black pepper to taste

-2 cups of cooked brown rice to be served with.

Instructions:

  1. Heat the oven to 425 F.
  2. Cook the brown rice according to the package and set aside for later.
  3. Roast the cauliflower: Mixed together the cauliflower with olive oil, salt and spices and add to a lined baking sheet. Roast for 12-15 minutes, then flip and cook for another 12-15 minutes until golden brown.
  4. Make the slaw: Add the carrots, red cabbage, red onions, cilantro, jalapeno, lime juice, lime zest, olive oil, salt and pepper into a bowl and mix together.
  5. Make the cilantro lime dressing: Add all ingredients into the blender and blend until smooth.
  6. Season the black beans: Heat the black beans on the stove, add water, spiced, oil and salt.
  7. Add the brown rice to the bottom of a bowl, add the black beans, cauliflower, and slaw, drizzle with cilantro lime dressing. 
  8. Serve and enjoy!
  9. Save leftovers in the fridge for 3-4 days.