This low-carb plant-based Buddha Bowl makes for a delicius weeknight meal. You can omit the collagen ingredient and make it vegan if needed.
Preheat the oven to 400 F.
Add all the ingredients for the spicy cauliflower in a large bowl and mix together until well-combined.
Add the cauliflower mixture to an 8×8 baking dish and bake for 25 minutes.
While the cauliflower is baking, get a large saucepan and add enough water to cover the bottom.
Add the vegetables from the “sauteed vegetables” list into the saucepan over medium heat for 5-10 minutes, then remove from heat and set aside.
In a large bowl add the kale, oil, lemon, garlic powder, sea salt, and pepper. Use your hands to massage the kale.
To plate: kale, sauteed vegetables, cauliflower, plus whatever toppings you desire.
Ingredients
Directions
Preheat the oven to 400 F.
Add all the ingredients for the spicy cauliflower in a large bowl and mix together until well-combined.
Add the cauliflower mixture to an 8×8 baking dish and bake for 25 minutes.
While the cauliflower is baking, get a large saucepan and add enough water to cover the bottom.
Add the vegetables from the “sauteed vegetables” list into the saucepan over medium heat for 5-10 minutes, then remove from heat and set aside.
In a large bowl add the kale, oil, lemon, garlic powder, sea salt, and pepper. Use your hands to massage the kale.
To plate: kale, sauteed vegetables, cauliflower, plus whatever toppings you desire.