Brown rice bowl with roasted cauliflower & hummus
This brown rice bowl was inspired by a meal at Nuba in Vancouver, Canada. It is awash with color from Castelvetrano olives, spinach, tomatoes, and grapes. But the real stars of the show are the roasted cauliflower and hummus. For a meal-in-a-bowl with a satisfying mix of textures and flavors, this is the lunch or dinner you need.
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Servings: 4 people
For lemon tahini dressing
- 2 Tablespoons tahini
- 2 to 3 Tablespoons water
- 1-2 teaspoons lemon juice
- Pinch salt
To make lemon tahini dressing
In a small bowl, combine tahini, 2 Tablespoons water, one teaspoon of lemon juice, and a pinch of salt with a fork until completely combined and creamy. If it's too thick, slowly add the additional Tablespoon of water until you've reached a creamy but pourable consistency. Taste and add additional teaspoon of lemon juice, if preferred.
To make brown rice bowls
Put a 1/2 cup of brown rice into four bowls. Add a spoonful of roasted cauliflower & hummus into each one.
Put 1/2 cup of baby spinach into each bowl. Top each mound of spinach with a teaspoon of diced onions & a couple wedges of tomato.
Add 4 Castelvetrano olives, a few grapes & a couple lemon slices to each bowl. Guests can squeeze this extra lemon onto their salads or cauliflower, if they desire.
Drizzle lemon tahini dressing onto the spinach salads and roasted cauliflower.
Serve the bowls with warmed mini pita.
Calories: 380kcal | Carbohydrates: 67g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 609mg | Potassium: 745mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1525IU | Vitamin C: 89.5mg | Calcium: 130mg | Iron: 2.9mg