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Roasted cauliflower buddha bowl

Makes 1 large serving.


For the roasted cauliflower

1/2 cauliflower, chopped into florets

2 tbsp lemon juice

2 tsp olive oil

1 tsp cumin

1/2 tsp salt

A pinch of chilli flakes

For the buddha bowl

One big handful of kale

1 cup chopped broccoli

1/2 avocado, sliced

1 tsp sesame seeds

1/2 tsp salt

Lemon juice, salt and pepper to serve

For the quinoa:

1 cups water + 1 veggie stock cube

1/4 cup uncooked quinoa

1 tsp olive oil

1/2 tsp salt

For the tahini sauce:

20g tahini

1/2 tbsp maple syrup

1/2 tbsp lemon juice

1/2 tbsp water (to thin)


1. Preheat the oven to 205°C.

2. Chop the cauliflower into florets and place in a large bowl. Add the olive oil, lemon juice, salt and turmeric to the bowl and mix well until all the florets are evenly coated. Place the cauliflower onto a lined baking tray and roast for around 25 minutes.

4. While the cauliflower is roasting, prepare the quinoa. Rinse the quinoa well then drain, then add to a saucepan with the olive oil, salt and hot water. Crumble the stock cube into the water and cook for 20 mins (until it is soft and almost all the water has been absorbed), then fluff with a fork and set aside.

5. Fill another pan with water and season lightly with salt. Bring the pan to a boil over high heat. Submerge the kale and broccoli and cook for around 10 minutes, until tender. Drain then season with salt and lemon juice.

7. To make the tahini dressing, add the tahini, lemon juice and maple syrup into a bowl or blender and mix/blend thoroughly until smooth and creamy. Slowly add in the water to thin and reach the desired consistency.

8. Now assemble the bowl! To a bowl, add the quinoa, kale, broccoli, cauliflower and avocado. Top with some sesame seeds and the tahini dressing. Add more salt if required.

9. Serve!


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