Hummus, lentil and cauliflower Buddha bowl

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This is first Buddha bowl in the summer Buddha bowl series. This is also summer Buddha bowl vegan which means that I am using summer vegetables.

My diet is mostly vegetarian, but I would like to eat plant based or vegan at least two times per week. And filling hummus Buddha bowl like this sounds perfect to me!

For this roasted cauliflower Buddha bowl you can use broccoli instead or any other vegetable you like to roast or grill.

Turmeric is healthy and gives a beautiful color to any food which is why I use it often. So, this is also turmeric cauliflower buddha bowl.

For this vegan cauliflower buddha bowl to garnis I like to use tomato, almonds and arugula. In late summer/beginning of autumn pomegratate is my first choice!

Hummus, lentil and cauliflower Buddha bowl

Course: Uncategorized


Total time




  • For hummus
  • 1 can chickpeas

  • 1-2 tbsp tahini

  • 2 cloves of garlic

  • 1 tbsp lemon juice

  • 3tbsp olive oil

  • ½ tsp ground cumin

  • Salt&pepper

  • 2 tbsp plant yoghurt

  • For lentils
  • 100 gr brown lentils

  • 1 l water

  • 2 handfuls of spinach

  • 2 tbsp olive oil

  • Salt&pepper

  • For cauliflower
  • ½ head of small cauliflower

  • 1 tsp turmeric

  • 1 tsp ground cumin

  • ½ tsp ground chilli

  • 2-3 tbsp olive oil

  • For garnish
  • 4 cherry tomatoes

  • 2 handfuls of arugula

  • 1 handful of slivered almonds

  • 2 tbsp olive oil


  • For hummus
  • Place all the ingredient, except for the yoghurt, in a food processor. Blend until as smooth as you can get it. Add plant yoghurt and blend briefly once more.
  • For lentils
  • Wash and drain the lentils.
  • Place them in a medium size pot, cover with water then turn heat to high. Once water is boiling, reduce the heat to simmering point and cook until cooked through. This takes around 15-20 minutes. Drain.
  • Add oil to a large skillet and turn the heat to medium-high.
  • Add washed spinach, season and cook until it starts to soften. Then add cooked lentils and stir just until spinach wilts.
  • For cauliflower
  • Cut cauliflower into florets, then each floret into medium size slices.
  • Arrange all the slices on to a baking tray. Drizzle over with olive oil then gently, with your hands, rub it in all over.
  • Sprinkle over the spices.
  • Bake in the preheated oven at 180 °C for around 20 minutes or until cooked through.
  • For garnish
  • Chop tomatoes into smaller pieces.
  • Wash arugula.
  • Add almonds to a pan. Turn heat to medium-high and cook until they develop some color. Stir constantly.
  • To serve
  • Add about three tablespoons of hummus to bottom of a bowl or a plate. Spread around with a spoon.
  • Top with a few tablespoons of spinach and lentils. Add a few cauliflower slices and chopped tomatoes.
  • Sprinkle over some of the slivered almonds and add a few arugula leaves. Drizzle over with olive oil.
  • Serve warm and enjoy!

Recipe Video


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