Green Buddha Bowls with Tahini and Vegan Parmesan


For the Lemon Garlic Broccoli Rice

For the Vegan Parmesan

For the Buddha Bowls


  1. To make the broccoli rice, add the broccoli to a food processor and pulse a couple times until it resembles rice. Add the onion and garlic to a pan with a splash of water, olive oil or vegetable stock and saute for about 5 minutes until they start to soft. Add the riced broccoli. Cook for 5-10 minutes until tender and fragrant. Stir in a generous amount of fresh lemon juice and salt and pepper to taste.
  2. To make the vegan parmesan, add all the ingredients to a food processor or blender, or use an immersion blender in a container and process until it resembles parmesan cheese. I use the single-serve cup from my Ninja Blender and it only takes about 2 pulses.
  3. To assemble the buddha bowls, create a bed of green such as spinach then add a few scoops of the broccoli rice to a bowl and top with sliced avocado, edamame, green peas, cucumber and zucchini. Drizzle with tahini. Add a squeeze of fresh lemon juice, an optional drizzle of hot sauce, a pinch of sea salt and black pepper then top with a few tablespoons of vegan parmesan.