Ingredients
4
4 servings
- •2 tablespoons olive oil
- •2 (10 ounce) packages Green Giant® Riced Veggies Cauliflower
- •½ teaspoon kosher salt
- •1 (12 ounce) package Green Giant Veggie Spirals® Zucchini
- •1 (9 ounce) package Green Giant® Simply Steam Baby Lima Beans
- •1 medium ripe avocado - peeled, quartered, and sliced
- •2 cups very thinly sliced red cabbage
- •1 small red beet, peeled and thinly sliced
- •3 tablespoons tahini
- •3 tablespoons lemon juice
- •2 tablespoons water
- •1 medium garlic clove, peeled and grated
- •½ teaspoon honey
- •1 teaspoon Spice Islands® Ground Turmeric
- •½ teaspoon Spice Islands® Salt
- •⅛ teaspoon ground Spice Islands® Black Pepper
- •¼ cup olive oil
- •2 tablespoons Spice Islands® Toasted Sesame Seeds
Instructions
- Heat a 12-inch nonstick skillet over medium heat. Add olive oil, riced cauliflower, and salt. Cook 5 minutes, stirring occasionally. Divide riced cauliflower evenly among 4 bowls.
- Wipe the skillet clean and return to medium heat. Add the Zucchini Veggie Spirals, cover with lid, and cook for 8 minutes. Drain any excess liquid then transfer to a plate in a single layer to cool slightly.
- Cook lima beans according to package directions. Rinse with cold water.
- Divide cooked zucchini spirals, lima beans, avocado, cabbage, and beets evenly among 4 bowls.
- For the turmeric-tahini vinaigrette, whisk tahini, lemon juice, water, garlic, honey, turmeric, salt, and pepper together in a small bowl. While whisking, slowly drizzle in olive oil. Drizzle each bowl with 2 tablespoons turmeric-tahini vinaigrette and top with sesame seeds. Serve immediately
Nutritional Facts
Per 4 servings
- Calories: 506
- Carbohydrate: 35g
- Fat: 36g
- Fiber: 13g
- Protein: 9g
- Sugar: 5g
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