Rating0.0DifficultyBeginner 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.
Yields6 Servings Spicy Cauliflower
1 head of Cauliflower, chopped
1 tbsp Avocado Oil
2 tbsp Coconut Aminos
½ Juice of Lime
1 scoop of unflavored collagen (optional)
1 tsp Turmeric
1 tsp Chili Powder
1 tsp Cumin
1 tsp Garlic Powder
½ tsp Sea Salt
Sauteed Vegetables
1 cup Broccoli Florets
½ Red Onion, sliced
1 Bell Pepper, chopped
½ cup Cabbage
Sea salt and Black Pepper, to taste
Salad:
4 cups Kale
½ tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
Seaa Salt, Black Pepepr, Garlic Powder, to taste
Additional Toppings (macros not included)
1 pastured egg per bowl, avocado, sriracha
1Preheat the oven to 400 F.
2Add all the ingredients for the spicy cauliflower in a large bowl and mix together until well-combined.
3Add the cauliflower mixture to an 8×8 baking dish and bake for 25 minutes.
4While the cauliflower is baking, get a large saucepan and add enough water to cover the bottom.
5Add the vegetables from the “sauteed vegetables” list into the saucepan over medium heat for 5-10 minutes, then remove from heat and set aside.
6In a large bowl add the kale, oil, lemon, garlic powder, sea salt, and pepper. Use your hands to massage the kale.
7To plate: kale, sauteed vegetables, cauliflower, plus whatever toppings you desire.
Ingredients
Spicy Cauliflower
1 head of Cauliflower, chopped
1 tbsp Avocado Oil
2 tbsp Coconut Aminos
½ Juice of Lime
1 scoop of unflavored collagen (optional)
1 tsp Turmeric
1 tsp Chili Powder
1 tsp Cumin
1 tsp Garlic Powder
½ tsp Sea Salt
Sauteed Vegetables
1 cup Broccoli Florets
½ Red Onion, sliced
1 Bell Pepper, chopped
½ cup Cabbage
Sea salt and Black Pepper, to taste
Salad:
4 cups Kale
½ tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
Seaa Salt, Black Pepepr, Garlic Powder, to taste
Additional Toppings (macros not included)
1 pastured egg per bowl, avocado, sriracha
Directions
1Preheat the oven to 400 F.
2Add all the ingredients for the spicy cauliflower in a large bowl and mix together until well-combined.
3Add the cauliflower mixture to an 8×8 baking dish and bake for 25 minutes.
4While the cauliflower is baking, get a large saucepan and add enough water to cover the bottom.
5Add the vegetables from the “sauteed vegetables” list into the saucepan over medium heat for 5-10 minutes, then remove from heat and set aside.
6In a large bowl add the kale, oil, lemon, garlic powder, sea salt, and pepper. Use your hands to massage the kale.
7To plate: kale, sauteed vegetables, cauliflower, plus whatever toppings you desire.
