Roasted Vegetable and Cauliflower Rice Bowl with Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A vibrant bowl of roasted seasonal vegetables served over cauliflower rice, drizzled with a creamy, Whole30-compliant tahini lemon dressing. This mediterranean-inspired whole30 (whole30, vegetarian) ready in about 40 minutes blends medium, diced red bell pepper, halved cherry tomatoes, divided extra virgin olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium (about 5 cups riced) cauliflower head
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 medium, diced red bell pepper
• 1 cup, halved cherry tomatoes
• 3 tbsp, divided extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 3 tbsp tahini
• 2 tbsp, freshly squeezed lemon juice
• 2 tbsp water
• 1 clove, minced garlic clove
• 1/2 tsp ground cumin

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium diced zucchini, 1 medium diced red bell pepper, and 1 cup halved cherry tomatoes with 2 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, pulse 1 medium cauliflower head in a food processor until it forms rice-sized grains, about 1-2 minutes.
3. Step 3: Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add the riced cauliflower and sauté for 5-6 minutes, stirring occasionally, until tender but not mushy. Season with 1/2 tsp sea salt and 1/4 tsp black pepper.
4. Step 4: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp freshly squeezed lemon juice, 2 tbsp water, 1 minced garlic clove, and 1/2 tsp ground cumin until smooth and creamy.
5. Step 5: To assemble, layer the sautéed cauliflower rice in serving bowls, top with the roasted vegetables, and drizzle generously with the tahini dressing. Serve warm.