Buddha bowl with tahini dressing recipe
1st Apr, 2019


  • 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

Equipment required:

  • Food processor

  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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Lentil, courgette and home-made pesto

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Rhubarb & Blackberry Pie

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