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.