Roasted Cauliflower Rice Bowl with Lemon Tahini Dressing

MEAL TYPE: Entree

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan, Vegetarian

MAKES 4 SERVINGS

TAKES 35 MINUTES

Roasted Cauliflower Rice Bowl with Lemon Tahini Dressing

Cauliflower, collards, and cabbage are part of a superfood family of vegetables: the Cruciferous Family. These tasty veggies are rich in cancer-fighting compounds, support liver detoxification, and taste delicious! Enjoy these superfoods in a creative and nourishing bowl using cauliflower instead of rice. Recipe courtesy of Kirsten McCormick, Nutritionist, Chef, and Founder of Running with Forks.

INGREDIENTS

3 Tbs. olive oil

1 package “riced” cauliflower

½ yellow onion, cut into wedges

6 oz. shiitake mushrooms, thinly sliced

1 bunch collard green leaves or other greens of choice, large stems removed and roughly torn

½ of a red cabbage, shredded

3 large beets, cubed

1 clove garlic, minced

⅓ cups tahini

juice of 1 lemon

1 Tbs. maple syrup

salt to taste

3 cups shredded chicken breast, or your favorite beans for a vegetarian option

PRINT | EMAIL

INSTRUCTIONS

Preheat oven to 425 degrees. On a small sheet pan, toss riced cauliflower with 1 Tbs. olive oil and a pinch of salt, and roast for 15-20 minutes or until golden brown, tossing occasionally. Remove from oven and divide between 4 bowls.
Toss beets, onions, and cabbage with 1 Tbs. olive oil and sea salt to taste, and place on sheet pan (sectioned if desired). Place in oven and roast for 15 minutes. Meanwhile, toss collard greens and shiitake mushrooms with 1 Tbs. olive oil and sea salt and add to the baking sheet. Roast for 5 more minutes or until all vegetables are cooked through.
While vegetables are roasting, prepare the dressing by whisking tahini, lemon, garlic, maple syrup, and salt to taste in a mason jar. Add enough water for desired consistency.
Divide vegetables and chicken among bowls, drizzle with tahini dressing.

0 people have left a comment. Join the conversation!

NEXT IN ENTREE

NEXT IN Entrees