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Recipe Category: Salad
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Ingredients
Yield: 2 servings
- 1 cup (150g) cooked Cauliflower Rice (see Cauliflower Rice)
- 1 cup (190g) cooked spinach
- 1 cup (100g) bite-sized roasted broccoli florets
- 1 medium Hass avocado (7½ ounces/212g), sliced
- ½ cup (60g) raw pepitas (pumpkin seeds)
- ¼ cup (40g) hulled hemp seeds
- 2 tablespoons (20g) sesame seeds (black or white)
- ¼ cup (60 ml) Tahini Dressing (see Tahini Dressing)
For Garnish (Optional).
- broccoli sprouts
- fresh cilantro leaves
- lime wedges
Method
- Divide the cauliflower rice, spinach, broccoli, avocado, pepitas, and hemp seeds between 2 bowls
- Top each bowl with 1 tablespoon (10 g) of sesame seeds and 2 tablespoons (30 ml) of the dressing
- Garnish as desired
- Refrigerate the bowl ingredients separate from the dressing in a tightly sealed container for up to 3 days
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