YOUR SOLIN GENERATED RECIPE
Roasted Cauliflower Tahini Poke Bowl
Oven-roasted cauliflower and succulent chilled shrimp are drizzled with a creamy, nutty tahini dressing over a bed of wholesome brown rice and crisp vegetables.
INGREDIENTS
6 oz Large shrimp
1 cup Cauliflower florets
0.5 cup Cooked brown rice
0.5 cup Shelled edamame
1 tbsp Tahini
1 tbsp Lemon juice
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Cucumber
2 medium Radishes
1 tsp Toasted sesame seeds
1 tsp Coconut aminos
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cauliflower florets with extra virgin olive oil, sea salt, and black pepper until evenly coated.
Spread the cauliflower on the baking sheet and roast for 20 minutes until the edges are golden brown and tender.
Bring a small pot of water to a boil and cook the shrimp for 2-3 minutes until pink and opaque, then drain and immediately place in an ice bath to chill.
In a small bowl, whisk together the tahini, lemon juice, and coconut aminos until the dressing is silky and smooth.
Assemble the bowl by placing the cooked brown rice at the base and topping it with the roasted cauliflower, chilled shrimp, edamame, sliced cucumber, and thinly sliced radishes.
Drizzle the creamy tahini dressing over the entire bowl and garnish with toasted sesame seeds before serving.