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Buddha Bowls with Riced Cauliflower

This recipe is easily customizable for your family’s tastes. Don’t hesitate to swap out ingredients for other veggies that you love–try edamame instead of lima beans, carrots instead of beets, and so on.


  • 2 tablespoons olive oil
  • 2 (10-oz) bags Green Giant Riced Veggies Cauliflower
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon Spice Islands Black Pepper
  • 1 (12-oz) bag Green Giant Veggie Spirals Zucchini
  • 1 (9-oz) bag Green Giant Simply Steam Baby Lima Beans
  • 1 medium, ripe avocado (peeled, quartered, then sliced)
  • 2 cups very thinly sliced red cabbage
  • 1 small red beet, peeled and thinly sliced
  • 2 tablespoons Spice Islands Toasted Sesame Seeds
  • 1/2 cup turmeric tahini vinaigrette (recipe below)

Green Giant Riced Cauliflower

Green Giant Zucchini Veggie Spirals

Green Giant Simply Steam Baby Lima Beans

Spice Islands Toasted Sesame Seeds

Spice Islands Black Pepper


  • 1Heat a large (12”), non-stick skillet over medium heat. Add olive oil, riced cauliflower, and salt. Cook 5 minutes, stirring occasionally. Divide evenly among 4 bowls.
  • 2Wipe the skillet clean and return to medium heat. Add the zucchini Veggie Spirals, cover with lid, cook 8 minutes. Drain any excess liquid then transfer to a plate in a single layer to cool slightly.
  • 3Cook lima beans according to package directions. Rinse with cold water.
  • 4Divide cooked zucchini spirals, lima beans, avocado, cabbage, and beets evenly among the 4 bowls. Drizzle with vinaigrette and top with sesame seeds. Serve immediately

These can be served warm, or inputs can be precooked and bowls can be served at room temperature.

Turmeric-Tahini Vinaigrette


5 minutes


5 minutes


  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • 1 medium garlic clove, peeled and grated
  • 1/2 teaspoon honey
  • 1 teaspoon Spice Islands Ground Turmeric
  • 1/2 teaspoon Spice Islands Salt
  • 1/8 teaspoon ground Spice Islands Black Pepper


  • 1Whisk tahini, lemon juice, 2 tablespoons water, garlic, honey, turmeric, salt and pepper together in a small bowl. While whisking, slowly drizzle in olive oil. Refrigerate for up to 5 days.
    Yield: 2/3 cup