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01 Apr, 2019

Buddha bowl with tahini dressing recipe

This delicious, crunchy salad is a true celebration of plants and makes the perfect no-fuss lunch or dinner.



Food processor


266g cauliflower (approx. one small cauliflower)
2 tbsp cold-pressed rapeseed oil
Large pinch salt
50g edamame
34g radishes
30g red cabbage
40g carrot
1 avocado
20g black or white sesame seeds

Tahini Dressing:
70g dried apricots
50ml sesame oil
70ml cold-pressed rapeseed oil
50g tahini
75ml lime juice
40ml tamari
125ml water
Pinch salt


  1. To prepare the cauli-rice, grate the cauliflower using a coarse grater or food processor and mix with the rapeseed oil and salt. Roast in the oven at 180 degrees for 4 minutes until the cauliflower starts to brown. Leave to cool.
  2. Finely slice the radish and cabbage using a food processor or sharp knife. Peel the carrots and cut into matchsticks.
  3. Blitz the dressing ingredients together in a food processor until combined and toss with the prepared vegetables and edamame beans. (This recipe makes a generous portion of dressing so add in stages and keep any remainder in an air-tight container to enjoy with another meal.)
  4. To assemble, create a bed of cauli-rice and top with the dressed vegetables. Quarter the avocado and add to each dish. Sprinkle with sesame seeds and serve.
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