Cauliflower Rice Buddha Bowl

Yields 4 servings
  • 1 Tbsp. plus 1/4 cup Pompeian Smooth Extra Virgin Olive Oil, divided
  • 16 oz. cauliflower rice (4-5 cups uncooked)
  • 1/4 cup hummus
  • 2 tsp. lemon juice
  • 1/8 tsp. black pepper
  • 1 (14 oz.) can low-sodium chick peas, drained
  • 2 avocados, chopped
  • 1/2 English cucumber, sliced
  • 8 radishes, sliced
  • 4 Tbsp. toasted sunflower seeds
  • 1/4 cup fresh dill fronds

1. Warm a large skillet over medium heat. Add 1 Tbsp. of the Pompeian Smooth Extra Virgin Olive Oil and heat.

2. Add the cauliflower, stir, cover and reduce heat to low. Cook until soft, about 5 minutes. Remove from heat

3. In a small bowl, whisk together the hummus, remaining 1/4 cup Pompeian Smooth Extra Virgin Olive Oil, lemon juice, salt and pepper until smooth. This may take a minute.

4. Divide cauliflower among 4 deep bowls.

5. Top with chickpeas, avocado, cucumber and radishes.

6. Divide hummus dressing among the bowls.

7. Top with sunflower seeds and dill.

8. Serve.

Author: Cook The Story

This Cauliflower Rice Buddha Bowl Recipe has a lemon-hummus dressing and so many deliciously healthy ingredients to love in the spring.

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