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Coconut Cauliflower Rice Buddha Bowl

During the warmer months, I tend to live on bowls of shakes and bowls of Buddha. I love you both for your ease, personalization and nutrition. I especially love Buddha bowls because you can pack them with everything you have at hand, they are perfect for food preparation and you can make each one as different or as similar as the previous one. I often do not use recipes for Buddha bowls because they can really be done however you want, but since I love them so much, I decided to start sharing some simple recipe ideas with you. First, we have a bowl of coconut rice and cauliflower with peanut sauce that I know you're going to love.

What is a Buddha bowl?

A bowl of Buddha is simply a funny name for a colorful bowl, typically made up of healthy, herbal ingredients such as vegetables, grains, beans, nuts and protein. Apparently, the name "Buddha Bowl" comes from the stuffed bowl that resembles the belly of a Buddha. They are also sometimes called macro bowls, hippie bowls or sunny bowls. Whatever you call them, they are really easy to make, rich in nutrients and with all the flavors, colors and textures mixed, they are beautiful and delicious!

Ingredients:

For coconut cauliflower rice

1 crown of cauliflower, riced (approximately 800 g or 6 cups filled with chopped cauliflower)

1 cup (250 ml) light coconut milk (reserve 1/4 cup tin for peanut sauce)

1/2 cup (35 g) coconut crumbled without sugar

2 teaspoons garlic powder

1/2 - 1 teaspoon sea salt, to taste

1/2 cup chopped cilantro (optional)

For the peanut sauce

1/2 cup light coconut milk

5 tablespoons (75 g) of natural peanuts or almond butter

2 tablespoons of soy sauce

1 tablespoon maple syrup

3 garlic cloves

1 tablespoon sweet chili sauce

2 teaspoons of rice wine vinegar

pinch of sea salt

Ingredients of Buddha Bowl

steamed broccoli

grated carrot

baked tofu (see note on how to prepare)

green of choice

sprinkle of sesame seeds

Buddha Bowl

Instructions:

To make the cauliflower rice, add the cauliflower in a pan and add 1 cup of coconut milk, 2 teaspoons of garlic powder, the coconut without sugar. Cook over medium-high heat for 5-10 minutes until tender and fragrant. Add the chopped cilantro.

To make the peanut sauce, add all the ingredients to a bowl and use an immersion blender to combine, or add everything to a blender or food processor and mix until smooth.

To assemble the Buddha bowls, add a few cauliflower rice balls to a bowl and top with steamed broccoli, grated carrot, baked tofu, a handful of vegetables and plenty of peanut sauce. Sprinkle with sesame seeds and dig!

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