Step 1

Put the brown rice on to cook according to packet instructions. I usually do this on the stove by the absorption method (1 part rice to 2 parts water, simmered covered for 35-40 minutes).

Step 2

Preheat oven to 180 C and line two trays (or one large tray) with parchment paper.

Step 3

Chop the cauliflower into small florets. Place in a bowl. Pour over 1 tbsp melted coconut oil plus the sesame seeds, turmeric, cumin and about 1/2 tsp each of salt and pepper. Toss until evenly coated, then spread out on an oven tray.

Step 4

Dice the zucchini and the carrot, and halve the cherry tomatoes. Spread out on an oven tray, drizzle with a tiny bit of melted coconut oil, and toss around so the vegetables are coated.

Step 5

Pop all of the vegetables into the oven to roast. This should take about 20 minutes, depending on how small you chopped everything.

Step 6

While the rice and roasted vegetables are cooking, prepare the remainder of the buddha bowls. Defrost the edamame beans (I usually do this by soaking in boiling water for a few minutes). Blanch the kale so it's a bit softer and easier to eat (if you're using salad greens like baby spinach, no need).

Step 7

Make the dressing by whisking together all of the dressing ingredients listed above. You can add some water to thin out the dressing as needed.

Step 8

Once the rice and vegetables are cooked, assemble the buddha bowls. Divide the rice and all of the vegetables evenly between two bowls. Drizzle over the dressing, and then garnish with coriander, chilli flakes and seeds as desired.