![['A vibrant Buddha bowl filled with roasted turmeric cauliflower, brown rice, edamame, cherry tomatoes, and fresh greens.', 'Close-up of a colorful Buddha bowl featuring spiced cauliflower, grains, and assorted vegetables.', 'A side view of a healthy Buddha bowl with golden cauliflower, steamed edamame, and a variety of vegetables.', 'A delicious Buddha bowl showcasing roasted cauliflower, colorful veggies, and a drizzle of tahini sauce.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/roasted-turmeric-cauliflower-buddha-bowls_1_U1.webp)
Roasted Turmeric Cauliflower Buddha Bowls
A vibrant and nutritious plant-based meal featuring roasted turmeric cauliflower, fresh vegetables, and a creamy tahini dressing.
Ingredients
Vegetables
- 350 grams cauliflower (cut into small florets)
- 1 tsp ground turmeric
- 0.5 tsp ground cumin
- 2 tsp sesame seeds
- 1 tbsp coconut oil (for roasting)
- salt and pepper salt and pepper (to season)
- 0.5 cup brown rice (measured uncooked)
- 1 cup edamame beans (defrosted)
- 1 cup cherry tomatoes (halved)
- 1-2 carrots carrots (diced)
- 1 zucchini zucchini (diced)
- 2 handfuls kale (blanched)
- 3 tbsp tahini (hulled or unhulled)
- 1 tbsp sesame oil
- 1 tbsp maple syrup (or honey)
- 2 tsp apple cider vinegar (or lemon juice)
Instructions
- Cook the brown rice according to packet instructions.
- Preheat oven to 180°C, line trays with parchment. Toss cauliflower with coconut oil, turmeric, cumin, sesame seeds, salt, and pepper; roast for 20 minutes. Roast zucchini, carrots, and cherry tomatoes with a drizzle of coconut oil.
- Blanch kale and defrost edamame. Prepare dressing by whisking tahini, sesame oil, maple syrup, vinegar, salt, and pepper.
- Assemble bowls with rice, roasted vegetables, kale, edamame, and garnish with coriander, chili flakes, and seeds. Drizzle with dressing.
Notes
You can customize the vegetables and toppings to your preference for variety and extra flavor.