CauliCrumble and Carrot Tahini Buddha Bowl
  • 2 cups Shelled Edamame Frozen
  • 1 pack of Cauli Crumble
  • 2 tsp Fresh Ginger Root, grated
  • ½ cup Avocado Oil
  • 2 tbsp Sesame Seeds
  • 2 cups Cooked Brown Rice
  • 2 large Carrot, Raw, grated
  • 1 cup Beets Raw, grated
  • 4 tbsp Dry Roasted Pistachios
  • 4 tbsp Pine Nuts
  • ½ cup Arugula
  • ½ cup Baby Spinach Salad
  • ¼ cup tahini 1 Tbsp maple syrup ½ lemon, juiced 2-4 Tbsp hot water to thin
  1. For the roasted edamame:
  2. Preheat oven to 400 degrees.
  3. Toss frozen edamame with oil, salt and pepper and place on a parchment-paper-lined baking sheet.
  4. Bake for 30 minutes, mixing halfway through.
  5. For the dressing:
  6. In a bowl, mix together the tahini sauce ingredients
  7. To prepare bowl:
  8. Pan fry entire package of Cauli Crumble on a lightly oiled pan for 5 minutes on medium heat. 2. In four bowls, place a half-cup of cooked brown rice, a quarter-cup of carrots, a quarter-cup of beets, one tablespoon of pistachios, one tablespoon of pine nuts and a half-cup of roasted edamame, dividing everything up evenly.
  9. Put equal servings of Cauli Crumble in the bowl on top of ingredients.
  10. Top each bowl with three tablespoons dressing or more to taste.
Recipe by Big Mountain Foods at