Mediterranean Buddha Bowl

Total Time 0:00
Serves 2-4


For the hummus

  • 4 cups cauliflower florets, steamed
  • 1/4 cup extra-virgin olive oil (+ extra for garnish)
  • 2 tablespoons tahini
  • 1 tablespoon turmeric
  • zest of 1 lemon
  • juice of 1 lemon
  • pinch of ground cumin
  • salt and pepper, to taste

For the cauliflower rice

  • 2 tablespoons ghee
  • 24 ounces cauliflower rice
  • 2 teaspoons salt
  • 1 teaspoon garlic powder

For the bowl

  • 2 cups baby kale
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • salt and pepper, to taste
  • 1 orange bell pepper, diced
  • 1 english cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 - 1 avocado, sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup green olives
  • 1/4 cup kalamata olives
  • 1 tablespoon hemp hearts
  • mint leaves, for garnish

For the tahini dress (optional)

  • 1/3 cup tahini
  • juice of 2 lemons (~1/2 cup)
  • 1 tablespoon honey
  • pinch of salt
  • 1/2 cup water (this measurement will depend on how much oil is in your tahini - I did not have much oil in mine so I needed extra water)


  1. In a food processor (I used a high speed blender), combine the cauliflower, olive oiltahini, turmeric, lemon juice and zest, and cumin and process until smooth. Add salt and pepper to taste then place in the fridge to cool.
  2. Place a large sauté pan over medium heat. Add 2 tablespoons of ghee then add cauliflower rice, garlic powder and salt. Cook for about 15 minutes, tossing to keep the cauliflower rice from browning too much.
  3. While the rice cooks, toss baby kale, olive oil, lemon juice and a pinch of salt and pepper in a bowl bowl and toss. Then chop all veggies. 
  4. If you are making the tahini dressing, place all ingredients for the tahini dressing in the blender and blend until smooth. Set aside.
  5. Once the cauliflower rice is done, build you bowl - cauliflower rice, baby kale, bell pepper, cucumber, cherry tomatoes, slice avocado, red onion, olives, and hummus in the middle. Top with hemp hearts and mint leaves, and tahini dressing, if you prefer. Consume. You're so healthy right now, you veggie eater.


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