Buddha bowls are typically a combination of roasted vegetables with or without a protein, served over rice or quinoa, in a big round bowl. This Cauliflower Rice Buddha Bowl recipe contains an abundance of beautifully seasoned roasted vegetables and is super flavorful!

We opted to use riced cauliflower as the base. Cauliflower is always a great choice because its rich in so many vitamins and minerals, is an excellent source of fiber, and a compound called sulforaphane.

Sulforaphane is is found in all cruciferous vegetables (including the cauliflower and brussels sprouts in this recipe). Many health benefits are attributed to sulforaphane, read more here.

This buddha bowl is vegan, gluten-free, dairy-free, paleo and keto friendly.

Serve as a healthy main dish for lunch or dinner.  Serves 2.

INGREDIENTS

  • 2 cups riced cauliflower, frozen or fresh (organic)
  • ½ tsp ground turmeric
  • 5 brussel sprouts, halved (organic)
  • 1 white potato or small sweet potato, cubed
  • 1 carrot, peeled and chopped (organic)
  • ½ tbsp extra virgin olive oil
  • ½ tsp sea or Himalayan pink salt
  • ¼ tsp pepper
  • 1 cup baby bella mushrooms, sliced
  • 1 tbsp extra virgin olive oil
  • Fresh parsley, chopped
  • Sprinkle with fresh or toasted pumpkin or sesame seeds.

 

Garlic sauce:

  • 2-3 cloves garlic, finely minced
  • 1 tsp lemon zest
  • 1 cup paleo mayonnaise
  • 1 tsp Dijon mustard
  • ¾ tsp sea or Himalayan Pink salt
  • ¼ tsp pepper, to taste

 

INSTRUCTIONS

Mix all garlic sauce ingredients in a small bowl, cover and refrigerate until ready to use.

Preheat oven to 400F. Line a baking sheet with foil and set aside. In a large bowl, toss brussel sprouts, potatoes and carrots with olive oil, salt and pepper. Spread evenly onto baking sheet and roast for 20 minutes, shaking the pan about halfway through so it cooks evenly throughout.

Heat frozen cauliflower according to package directions. Sprinkle with turmeric and toss until it coats evenly. Pour into bowl/s. In a small skillet, heat oil then cook mushrooms about 5 minutes until softened. Construct bowls by adding all the vegetables on top. Season with additional salt and pepper, if desired. Then sprinkle with parsley. Serve with garlic sauce. Serves 2.