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.


Recipe Summary

20 mins
20 mins
40 mins
4 bowls


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Turmeric-Tahini Vinaigrette:


Instructions Checklist
  • Heat a 12-inch nonstick skillet over medium heat. Add olive oil, riced cauliflower, and salt. Cook 5 minutes, stirring occasionally. Divide riced cauliflower evenly among 4 bowls.

  • Wipe the skillet clean and return to medium heat. Add the Zucchini Veggie Spirals, cover with lid, and cook for 8 minutes. Drain any excess liquid then transfer to a plate in a single layer to cool slightly.

  • Cook lima beans according to package directions. Rinse with cold water.

  • Divide cooked zucchini spirals, lima beans, avocado, cabbage, and beets evenly among 4 bowls.

  • For the turmeric-tahini vinaigrette, whisk tahini, lemon juice, water, garlic, honey, turmeric, salt, and pepper together in a small bowl. While whisking, slowly drizzle in olive oil. Drizzle each bowl with 2 tablespoons turmeric-tahini vinaigrette and top with sesame seeds. Serve immediately

Cook's Note:

The vinaigrette ingredients make 2/3 cup and leftovers will last 5 days in the refrigerator.

Editor's Note:

Nutrition data for this recipe includes the full amount of Turmeric-Tahini Vinaigrette. The actual amount of vinaigrette consumed will vary.

Nutrition Facts

506 calories; protein 8.5g; carbohydrates 35.3g; fat 36.3g; sodium 748.1mg. Full Nutrition