Cauliflower Power Bowl with Plant Based Jalapeño Dip

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• 1 1/2 cup cauliflower florets
• 1 tsp. turmeric, ground
• 3 tsp. sesame seeds
• 1 tbsp. olive oil, can sub for coconut oil
• Salt and pepper, to taste

• 2 handfuls kale, or leafy greens of choice
• 1 cup brown rice, cooked
• 1 cup edamame
• 1 cup cherry tomatoes, halved
• 1 carrot, large, sliced
• 1 zucchini, diced
• 1/2 cup Toby’s Jalapeño Plant Based Dip & Spread

To begin preparing your cauliflower power bowl with dip, gather all of the ingredients. Cook the rice according to the packaging. 

Heat up the oven to 400 degrees F and line two baking sheets with parchment paper.

Place the cauliflower florets in a large bowl and add 1 tablespoon olive oil, sesame seeds, turmeric, salt, and pepper. Toss until everything is evenly coated, then spread it out on the lined baking sheet.

On the other lined sheet, spread out the sliced carrots, diced zucchini, and the halved cherry tomatoes. Drizzle over with olive oil and a sprinkle of salt and pepper. 

Place both of the trays into the oven and roast for 20-30 minutes, rotating halfway. Cook time depends on how small the pieces of vegetables have been chopped. 

While the rice and veggies are cooking, prepare the edamame beans according to the package. 

Once everything has been completed, assemble the power bowls by dividing the rice and all of the vegetables evenly between two bowls. Top it all off with a hearty dollop of Toby’s Jalapeño Plant Based Dip & Spread. Serve, and enjoy your cauliflower power bowl with dip!