The Big Cauli Bowl

The Big Cauli Bowl (4 serving)
 
Ingredients
  • 1 pack of Cauli Crumble
  • 1 fresh avocado
  • 1 baked sweet potato cut into small pieces
  • 2 tsp Fresh Ginger Root, grated
  • ½ cup sunflower Oil
  • 2 tbsp Sesame Seeds
  • 2 cups Cooked Brown Rice
  • 2 large Carrot, Raw, grated
  • 1 cup Beets Raw, grated
  • ½ cup shredded purple cabbage
  • 4 tbsp Pine Nuts
  • ½ cup Arugula
  • ½ cup Baby Spinach Salad
  • TAHINI SAUCE (OPTIONAL)
  • ¼ cup tahini 1 Tbsp maple syrup ½ lemon, juiced 2-4 Tbsp hot water to thin
Instructions
  1. For the sweet potato:
  2. Preheat oven to 400 degrees.
  3. Toss sweet potatoes 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 the cooked brown rice, sliced avocado, carrots, beets, pistachios, pine nuts and roasted edamame and sweet potato, 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

 

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