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 498Calories 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.