• Riced cauliflower
  • Lentil beans
  • Yellow onions
  • Turmeric
  • Cumin
  • Parsley
  • Salt
  • Pepper
  • Tahini
  • Avocado oil
  • Dr. Praeger’s supergreen veggie nuggets


  1. Dress a large skillet with avocado oil and begin to cook down the lentil beans over medium heat.
  2. While the beans are cooking, peel and chop your onion. Then, add onions to the same skillet as your lentil beans. Cook the onions (and lentils) until caramelized.
  3. In a separate lightly oiled skillet, begin cooking your riced cauliflower over medium heat. Take care to not use too much oil so your cauliflower doesn’t get soggy.
  4. Patience is the game here – make sure both of your skillets gently cook so everything can soften but not burn or crisp (unless you prefer it that way).
  5. While you wait for the cauliflower, lentils and onions to cook, begin preparing your veggie nuggets. Follow the directions on the box to cook in either a conventional or traditional oven. 
  6. Once your two skillets are cooked, combine and begin to add your seasonings.
  7. In a plate, smear a slightly generous spread of tahini. It’s up to you if you would like to add any additional seasonings to your tahini (I didn’t).
  8. Serve your cauliflower mixture over the tahini and adorn your plate with a few veggie nuggets.
  9. Enjoy!