Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4 bowls
This buddha bowl recipe is super fresh, delicious and versatile! The veggies can be made in advance and stored in the refrigerator.
- 1 ¼ cups cauliflower rice
- 1 ½ cups trimmed and roughly chopped snap peas or snow peas, or thinly sliced broccoli florets, preferably organic
- 1 to 2 tablespoons reduced-sodium tamari to taste
- 4 cups chopped spinach or kale (ribs removed), preferably organic
- 2 ripe avocados, halved, pitted and thinly sliced into long strips, preferably organic
- 1 small cucumber, very thinly sliced, preferably organic
- Thinly sliced green onion (about ½ small bunch), preferably organic
- Olive oil and vinegar with no sugar added, for dressing
- Toasted sesame oil, to drizzle
- Lime wedges
- Essential garnishes
- Sesame seeds
- Sea salt
Bring a large pot of water to boil. Once the water is boiling, add the rice and continue boiling for 25 minutes. Then add the snap peas and cook for 2 more minutes.
Drain well and return the rice and veggies to the pot. Season to taste with 1 to 2 tablespoons of tamari and stir to combine. Divide the rice/veggie mixture and raw veggies into bowls. Arrange cucumber slices along the edge of the bowl. Drizzle lightly with dressing and top with sliced green onion. Place a lime wedge or 2 in each bowl. When you’re ready to serve, divide the avocado into the bowls. Add a light drizzle of the toasted sesame oil and sprinkle of sesame seeds and sea salt. Serve promptly.
Will you be making this recipe? Post a photo of your buddha bowl using the hashtag #MAMRecipe