This Black Bean & Cauliflower Rice Bowl with Ginger Lemon Tahini Dressing is a healthy recipe that is super tasty. It features hearty black beans, cooked cauliflower rice, massaged kale, vibrant sauerkraut, creamy avocado, a ginger lemon tahini dressing, & sesame seeds. Enjoy this easy vegan dinner on a busy weeknight or save for meal prep!
Nourishing & delicious. This Black Bean & Cauliflower Rice Bowl with Ginger Lemon Tahini Dressing is just that.
While the end result is super tasty, the preparation process is seamless. Relatively speaking, in about 25 minutes or less, you will have dinner on the table.
I consider that a true weeknight dinner winner!
Why You’ll Love This Healthy Vegan Bowl Recipe
- Loaded with Flavor: Although this vegan bowl is on the healthier side, every bite is full of deliciousness.
- Vegetable Packed: Full of vibrant, as well as nourishing vegetables, this healthy vegan bowl recipe is loaded with wholesome ingredients.
- Perfect for Meal Prep: This Black Bean & Cauliflower Rice Bowl with Ginger Lemon Tahini Dressing stores well in the fridge, making it a healthy recipe to meal prep for vegan dinners throughout the week.
Ingredients
- Organic Black Beans: The beans are the staple for this vegan bowl & they’re full of healthy fats + plant-based protein.
- Organic Cauliflower Rice: Cauliflower rice isn’t technically rice, but it looks like rice. You can find organic pre-made cauliflower rice at your local health foods store.
- Organic Sauerkraut: Red Beet & Cabbage if we’re being specific. It adds the perfect earthy, yet sweet flavor that takes this bowl to the next level. My favorite brand is Wildbrine!
- Organic Ginger Lemon Tahini Dressing: It’s the perfect ginger-spiced, citrusy, & subtly sweet dressing to coat over the bowl.
- Organic Avocados: Slice it or dice it, just be sure that it’s ripe.
How To Make
- Beans. Add beans to a small saucepan over medium heat. Once bubbling, lower heat and stir occasionally.
- Cauliflower Rice. In a skillet, defrost the cauliflower rice.
- Kale. Add chopped kale to a large mixing bowl along with the lemon juice & sea salt. Massage with clean hands for 1 – 2 minutes to soften the kale. Set aside.
- Ginger Lemon Tahini Dressing. In a mixing bowl, combine the dressing ingredients & whisk to combine. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
- Serve. Divide the kale, cauliflower rice, beans, and sauerkraut, between serving bowls. Garnish with avocado, the dressing, & sesame seeds. Enjoy!
Tips for Making this Healthy Vegan Bowl Recipe Perfectly
- Organic Beans: Black beans or chickpeas both pair deliciously.
- Organic Kale: If you’re not a fan of kale, you can use spinach or even broccoli.
- Organic Cauliflower Rice: I used pre-made organic frozen cauliflower rice from my local health foods store.
- Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with organic raw cashew butter.
Storing & Reheating
As mentioned above, this Black Bean & Cauliflower Rice Bowl with Ginger Lemon Tahini Dressing is the perfect healthy vegan recipe for leftovers & meal prep!
Fridge Storage. Transfer ingredients to air-tight glass container(s) & refrigerate for 3 – 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the kale, sauerkraut, avocado, dressing, & sesame seeds.
More Healthy Vegan Bowl Recipes You’ll Love
- Roasted Beet & Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas
- Delicata Squash & Quinoa Nourish Bowl
- Chickpea & Wild Rice Buddha Bowl
- Thai Peanut Butternut Squash & Quinoa Nourish Bowl
- Vegan Curry Roasted Vegetable Quinoa Bowls with Coconut Yogurt
- Sweetgreen-Inspired Vegan Autumn Harvest Bowl
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Black Bean & Cauliflower Rice Bowl with Ginger Lemon Tahini Dressing
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Black Bean & Cauliflower Rice Bowl with Ginger Lemon Tahini Dressing is a healthy recipe that is super tasty. It features hearty black beans, cooked cauliflower rice, massaged kale, vibrant sauerkraut, creamy avocado, a ginger lemon tahini dressing, & sesame seeds. Enjoy this easy vegan dinner on a busy weeknight or save for meal prep!
Ingredients
Always opt for organic ingredients.
BOWL
- 1 (15-oz) can black beans
- 2 cups frozen cauliflower rice
- ½ cup sauerkraut
- Avocado(s), sliced
- Sesame seeds
KALE
- 5 cups kale, de-stemmed & chopped
- Fresh lemon
- Sea salt, pinch
GINGER LEMON TAHINI DRESSING
- ¼ cup raw tahini
- 2 tbsp fresh lemon juice
- 2 tsp fresh ginger or ½ tsp dried
- 1 tbsp pure maple syrup
- 2 garlic cloves, minced
- Spring water, to thin
Instructions
- Beans. Add beans to a small saucepan over medium heat. Once bubbling, lower heat and stir occasionally.
- Cauliflower Rice. In a skillet, defrost the cauliflower rice.
- Kale. Add chopped kale to a large mixing bowl along with the lemon juice & sea salt. Massage with clean hands for 1 – 2 minutes to soften the kale. Set aside.
- Ginger Lemon Tahini Dressing. In a mixing bowl, combine the dressing ingredients & whisk to combine. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
- Serve. Divide the kale, cauliflower rice, beans, and sauerkraut, between serving bowls. Garnish with avocado, the dressing, & sesame seeds. Enjoy!
Notes
Organic Beans: Black beans or chickpeas both pair deliciously.
Organic Kale: If you’re not a fan of kale, you can use spinach or even broccoli.
Organic Cauliflower Rice: I used pre-made organic frozen cauliflower rice from my local health foods store.
Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with organic raw cashew butter.
Storing & Reheating: Transfer ingredients to air-tight glass container(s) & refrigerate for 3 – 4 days. To reheat, preheat the oven to 350 degrees F. Transfer ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the kale, sauerkraut, avocado, dressing, & sesame seeds.
Leave a Reply