Cauliflower Buddha Bowl | Ann Shippy MD
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Cauliflower Buddha Bowl

cauliflower rice buddha bowl

This easy-to-assemble bowl combines healthful greens with a bit of sweet and sour from the lime and the blueberries… and the decadent smoothness and flavor of coconut cream. You can buy riced cauliflower now in most frozen food aisles, which makes this dish even more convenient.

Ingredients:

  • 1 1/2 cups frozen cauliflower rice (alternatively process fresh cauliflower in food processor, then cook as instructed below)
  • 1 tsp coconut oil
  • 1 tsp salt
  • 1 egg, hard boiled
  • spinach
  • 4 baby carrots, sliced thin
  • 1/2 avocado
  • 1/4 cup blueberries
  • 1/4 cup green onion
  • salt and pepper, to taste
  • 1 tbsp coconut cream
  • 1 lime, juiced
  • black sesame seeds
  • sliced almonds

Heat up cauliflower rice on the stove top in a large layer in a skillet with coconut oil over medium heat, until majority of liquid is absorbed. Add to your bowl and sprinkle with salt. Top with spinach, carrots, egg, blueberries, green onion, almonds and sesame seeds. Combine coconut cream and lime juice and drizzle over avocado and rice. 

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