Roasted Cauliflower and Black Bean Buddha Bowl with Basil Lemon Dressing {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Gluten-Free, Dairy-Free, Vegan
Course:
Entree
Cuisine:
American
Keyword:
black bean, cauliflower, lemon, buddha bowl
Servings: 4 people
Calories: 498 kcal
Ingredients
- 1 head cauliflower cut into florets
- 2 large sweet potatoes cut into 1/2 inch cubes
- 4 Tbsp. extra-virgin olive oil divided
- 1 cup brown rice
- 1 15 oz. can black beans, drained and rinsed
- 1 small head finely chopped purple cabbage shredded
- 2 cups snap peas
- 1 stalk celery diced
- 2 cups baby spinach
- 4 large carrots shredded
- 1/4 tsp. chili powder
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. fresh lemon juice
- 2 tsp. finely chopped fresh basil
- Sea salt and freshly ground black pepper to taste
- 1/4 tsp. fresh lemon zest
Instructions
-
Preheat oven to 375 degrees F.
-
Place cauliflower and sweet potato pieces on a baking sheet; drizzle with 2 Tbsp. olive oil and sprinkle with sea salt and pepper. Roast in the oven for 25 minutes or until tender. Remove from oven; set aside.
-
Meanwhile, cook brown rice according to package directions.
-
In a large bowl, combine roasted cauliflower, sweet potatoes, brown rice, beans, cabbage, snap peas, celery, spinach and carrots.
-
In a small bowl, whisk chili powder, vinegar, remaining 2 Tbsp. olive oil, lemon juice, basil, sea salt and pepper; drizzle over cauliflower mixture and toss to combine. Serve.
Nutrition Facts
Roasted Cauliflower and Black Bean Buddha Bowl with Basil Lemon Dressing {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Amount Per Serving
Calories 498
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 191mg8%
Potassium 1524mg44%
Carbohydrates 79g26%
Fiber 13g54%
Sugar 17g19%
Protein 12g24%
Vitamin A 23200IU464%
Vitamin C 191mg232%
Calcium 195mg20%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.