Skip to main content

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.

Recipes

Equipment

Food processor

Ingredients

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

Method

  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.
Close Popover

It’s cool to be kind. And to be one of our subscribers.

Pop in your email to sign up to our weekly digest – the only place to hear about exclusive offers, as well as delicious, healthy recipes and content you actually want to read.