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Middle Eastern Tabbouleh Bowls with Spiced Cauliflower & Tahini Yogurt
2 Serving Dinner

Middle Eastern Tabbouleh Bowls

with Spiced Cauliflower & Tahini Yogurt

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
560
FAT
16g
CARBOHYDRATES
76g
PROTEIN
28g

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INGREDIENTS

  1. 3 radishes
  2. 1 Persian cucumber
  3. 4 oz cherry tomatoes
  4. 1 garlic clove
  5. 1 lemon
  6. 6 oz cauliflower florets
  7. 1 tsp ras el hanout
  8. 7 oz Original RightRice®
  9. 2 tbsp tahini
  10. 3 tbsp Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  11. ½ oz fresh mint
  12. 3 oz sauerkraut
  13. 1 tbsp + ½ tsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nut (cashew, coconut)
Tools: Small saucepan, Baking sheet
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
560
FAT
16g
CARBOHYDRATES
76g
PROTEIN
28g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 400°F. Dice the radishes. Slice the Persian cucumber. Halve the cherry tomatoes. Peel and mince the garlic. Halve the lemon, juice one half, and cut the other half into wedges.

2
Roast the cauliflower

Place cauliflower florets on a baking sheet and toss with 1 tbsp olive oil, ras el hanout, and a pinch of salt. Roast until tender and lightly browned, 8 to 10 minutes.

3
Cook the RightRice

Add 1⅓ cups water and a pinch of salt a small saucepan and bring to a boil. Add RightRice, remove saucepan from heat, cover, and let sit for 12 minutes. Fluff with a fork and let sit, covered, another 2 to 3 minutes.

4
Make the tahini yogurt

Add just 1 tbsp lemon juice, tahini, yogurt, 1 tbsp water, and a pinch of salt to a small bowl, and whisk the tahini yogurt.

5
Make the tabbouleh

Chop the mint leaves. Add diced radishes, minced garlic, remaining lemon juice, chopped mint, and a pinch of salt and pepper to the RightRice and stir the tabbouleh.

6
Serve

Divide tabbouleh between bowls and top with spiced cauliflower, sliced cucumber, halved cherry tomatoes, and sauerkraut. Drizzle with ½ tsp olive oil and sprinkle with salt. Serve with tahini yogurt and lemon wedges. Enjoy!

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