Roasted Turmeric Cauliflower Buddha Bowls make such a colourful healthy meal! This vegan and gluten free recipe is really easy to make and is very flexible, it can accommodate whatever veggies you have around.
I love throwing together a bright buddha bowl for lunch or dinner, and often have a few bits and pieces pre-prepped in my fridge ready for a speedy assembly. You can pile just about any veg in, though some combinations are just especially good. Like this turmeric cauliflower buddha bowl. It’s the perfect balance of veggies, grains and healthy fats.
Roasted turmeric cauliflower is just so delicious, guys. Brassica veggies (cauliflower, broccoli, kale, etc.) are some of my favourites, and I’m keen on them in many shapes and forms. But for cauliflower and broccoli, roasting is possibly my most adored cooking method. Roasting cauliflower, especially with a good coating of spices, gives it the most wonderful flavour and texture, with just the nicest crispy edges. It works for broccoli too - check it out in my Roasted Broccoli and Guacamole Salad!
Right, back to these turmeric cauliflower buddha bowls. Roasted veggies, warming nourishing spices, brown rice, and all topped off with a sesame oil-tahini drizzle. Seriously divine! I’ve suggested a set of vegetables to use in the recipe below, but please know you can definitely mix this up to use whatever you’ve got in the kitchen. That’s the great thing about a buddha bowl; load it up and make the most of what you’ve got, it’s not a strict recipe. Just aim for a rainbow of colour, I say!
And, if you’re not sharing this turmeric cauliflower buddha bowls recipe with anyone, lucky you – it makes two so you’ve got one for lunch or dinner the next day.
Roasted Turmeric Cauliflower Buddha Bowls
- 1/2 cup brown rice (measured uncooked)
- 300-350 grams cauliflower
- 1 cup edamame beans
- 1 cup cherry tomatoes
- 1 zucchini
- 1 large carrot or 2 small carrots
- 2 handfuls kale or other leafy greens
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 2 tsp sesame seeds
- 2 tbsp tahini - hulled or unhulled will work
- 2 tbsp sesame oil
- 1 tbsp apple cider vinegar
- coconut oil or extra virgin olive oil, for roasting the vegetables
- salt and pepper for seasoning
- fresh coriander, dried chilli flakes and seeds to garnish, as desired
- 15 min
- 40 min
- 55 min
- Put the brown rice on to cook according to packet instructions. I usually do this on the stove by the absorption method (1 part rice to 2 parts water, simmered covered for 35-40 minutes).
- Preheat oven to 180 C and line two trays (or one large tray) with parchment paper.
- Chop the cauliflower into small florets. Place in a bowl. Pour over 1 tbsp melted coconut oil plus the sesame seeds, turmeric, cumin and about 1/2 tsp each of salt and pepper. Toss until evenly coated, then spread out on an oven tray.
- Dice the zucchini and the carrot, and halve the cherry tomatoes. Spread out on an oven tray, drizzle with a tiny bit of melted coconut oil, and toss around so the vegetables are coated.
- Pop all of the vegetables into the oven to roast. This should take about 20 minutes, depending on how small you chopped everything.
- While the rice and roasted vegetables are cooking, prepare the remainder of the buddha bowls. Defrost the edamame beans (I usually do this by soaking in boiling water for a few minutes). Blanch the kale so it's a bit softer and easier to eat (if you're using salad greens like baby spinach, no need).
- Make the dressing by whisking together the 2 tbsp sesame oil, 2 tbsp tahini and 1 tbsp of apple cider vinegar.
- Once the rice and vegetables are cooked, assemble the buddha bowls. Divide the rice and all of the vegetables evenly between two bowls. Drizzle over the dressing, and then garnish with coriander, chilli flakes and seeds as desired.
*The veggies I’ve listed for this buddha bowl are interchangeable for whatever veggies you might have laying around. You can mix up the zucchini, carrot and tomato for pumpkin, broccoli, peppers, onion, eggplant, sweet potato, etc. Whatever you like, really!