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Cauliflower Rice Buddha Bowl

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American

DESCRIPTION

Who loves Cauliflower Rice? Who loves Buddha Bowls? Let’s try this!


Ingredients

Scale
  • 1 Tbsp. plus ¼ cup mild olive oil, divided
  • 16 oz. cauliflower rice (45 cups uncooked)
  • ¼ cup hummus
  • 2 teaspoons lemon juice
  •  tsp. salt
  •  tsp. black pepper
  • 1 (14 oz.) can low-sodium chickpeas, drained
  • 2 avocados, chopped
  • ½ English cucumber, sliced
  • 8 radishes, sliced
  • 4 Tbsp. toasted sunflower seeds
  • ¼ cup fresh dill fronds

Instructions

  1. Warm a large skillet over medium heat. Add 1 tablespoon of the olive oil and heat.
  2. Add the cauliflower. Stir, cover, and reduce heat to low. Cook until soft, about 5 minutes. Remove from heat.
  3. In a small bowl, whisk together the hummus, remaining ¼ cup olive oil, lemon juice, salt, and pepper until smooth. This may take a minute.
  4. Divide cauliflower rice among 4 deep bowls.
  5. Top with chickpeas, avocado, cucumber, and radishes.
  6. Divide hummus dressing among the bowls.
  7. Top with sunflower seeds and dill.