Mediterranean Couscous Buddha Bowl (Mediterranean Buddha Bowl)

Tutorial video

Ingredients (8)

• 200 g cauliflower florets
• 80 g couscous (dry)
• 1 tablespoon olive oil
• 2 tablespoons hummus
• 50 g halloumi, sliced
• 1 tablespoon toasted pistachios, chopped
• 1 cup baby kale (about 30 g)
• 2 tablespoons Golden Turmeric Tahini

Nutrition (per serving)

Calories

925 kcal

Carbohydrate

86 g

Protein

34 g

Fat

52.5 g

Fiber

10 g

Sodium

570 mg

Calcium

360 mg

Potassium

1070 mg

Iron

4.5 mg

Zinc

2.5 mg

Magnesium

110 mg

Cholesterol

30 mg

Instructions

• Preheat the oven to 200°C (400°F).
• Toss the cauliflower florets with olive oil, spread on a baking sheet, and roast for 20‑25 minutes until golden and tender.
• While the cauliflower roasts, bring 160 ml water to a boil, stir in the couscous, cover, and let sit off the heat for 5 minutes; then fluff with a fork.
• Heat a non‑stick skillet over medium heat and pan‑fry the halloumi slices 2‑3 minutes per side until browned.
• Place a handful of baby kale in a bowl as the base.
• Add the cooked couscous, roasted cauliflower, and halloumi on top of the kale.
• Spoon hummus onto the side of the bowl and sprinkle toasted pistachios over everything.
• Drizzle the Golden Turmeric Tahini over the bowl and serve immediately.