Cauliflower Buddah Plate

Buddha bowl 2

Its #internationalwomensday and this was the perfect opportunity to share my new recipe with the most important woman in my life, my mom.The buddha plate is filling and perfect for tonight’s dinner, packed with fiber and antioxidants and a great source overall nutrition. It contains raw cauliflower rice, roasted buffalo chickpeas with meaty mushrooms and sesame avacado.

Ingredients:

  • 1 medium cauliflower, pulsed
  • 200 g of chickpeas, 1  – 2 cans
  • 2 large mushrooms, fresh
  • 1 large avocado
  • 1 tbsp sesame oil
  • 1 tsp toasted sesame seeds
  • 1 cup coriander, fresh
  • 1 fresh yogurt, vegan
  • 1 green cayenne
  • 1 red onion, diced
  • 1/2 lime, juice
  • Garlic, 1 clove

Directions:

Wash a cut cauliflower into florets, and transfer into a food processor, pulse into a couscous-like texture, and transfer in a pre-heated pan add garlic and olive oil cook to your desired texture until all ingredients have been combined and set aside. Drain and rinse chickpeas, transfer to a baking tray, add the spices and drizzle the sesame oil and bake for 20 – 25 minutes in a pre-heated oven 200C. In the meantime saute the garlic and mushrooms together until tender, season with a pinch of salt and sesame oil.

Drain and rinse chickpeas, transfer to a baking tray, add the spices and drizzle the sesame oil and bake for 20 – 25 minutes in a pre-heated oven 200C. In the meantime saute the garlic and mushrooms together until tender, season with a pinch of salt and sesame oil.

To make the vegan yogurt salsa, add 3 tbsp yogurt, add the 1 tbsp of lime juice, the diced onions and 1 handful of coriander and season with salt and a pinch of white pepper.

Serve with avocados and Enjoy 🙂 Watch video 

 

 

 

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