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Keto Buddha Bowl

Yields6 ServingsTotal Time45 mins

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.

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
1

Preheat the oven to 400 F.

2

Add all the ingredients for the spicy cauliflower in a large bowl and mix together until well-combined.

3

Add the cauliflower mixture to an 8×8 baking dish and bake for 25 minutes.

4

While the cauliflower is baking, get a large saucepan and add enough water to cover the bottom.

5

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.

6

In a large bowl add the kale, oil, lemon, garlic powder, sea salt, and pepper. Use your hands to massage the kale.

7

To plate: kale, sauteed vegetables, cauliflower, plus whatever toppings you desire.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 129
% Daily Value *
Total Fat 4.6g8%
Total Carbohydrate 18.3g7%

Dietary Fiber 6g24%
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.