Cauliflower Rice Bowl
Cauliflower Rice Bowl
Serves 2
Ingredients- 2/3 cup brown rice, uncooked
- pinch of salt
- ½ cauliflower, chopped into florets
- ¼ tsp turmeric
- ¼ tsp paprika
- ¼ tsp thyme
- ¼ tsp cumin
- 2 tbsp. tahini
- 1 clove garlic, minced
- 1 tbsp. lemon juice
- 1 avocado, sliced
- ½ cup coriander, chopped
- 2 tsp sesame seeds
- Preheat the oven to 200C and line a baking tray with baking paper. Cook the brown rice according to the package directions with a pinch of salt.
- Add cauliflower to a medium-sized bowl and toss with the spices. Place on the baking tray and bake for 30 to 35 minutes. In a small bowl whisk together the tahini, garlic, lemon juice and a tablespoon of water.
- Divide the rice between bowls and top with cauliflower, avocado, coriander and sesame seeds. Drizzle the tahini dressing over top and enjoy. Can be refrigerated for up to 2 days.
Benefits
The liver is a key organ for regulating hormone balance, chemical levels in the blood, glucose and protein balance, making immune factors, and breaking down and excreting harmful substances.
Cauliflower is a cruciferous vegetable which is great for liver support and is high in fibre, vitamin K and B6. Along with high fibre brown rice and lots of gut and liver loving spices this bowl is perfect for hormonal balance, digestion and liver health.
Nutritional value Per serve
- 529 Kcal
- 26g Fat
- 68g Carbs
- 14g Fibre
- 13g Protein