Cauliflower Rice Buddha Bowl
What I love about making food in a bowl is not only that it’s delicious and nourishing. It’s also an eye catcher, and so pleasing just to look at. In a way, I can always feed my eyes.
It’s not only about feeding your body, it’s about satisfying your eyes, too. So bowl food is an amazing way to go for me.
I hope you are like me and get really excited about my Cauliflower Rice Buddha Bowl.
This one is seriously an
eyecatcher, so colorful, beautiful, feeding your eyes, nourishing,
healthy, impressive, full of flavor, satisfying, and so addicting.
And last but not least carrots are amazing for your eye health thanks to beta-carotene, high in vitamin A, which is good for your skin health with its antioxidants benefits.
Cauliflower Rice Buddha Bowl
My new Cauliflower Rice Buddha Bowl is similar to traditional Buddha bowls but with a low carb twist. And it’s vegan and gluten free, too, made from just 6 ingredients. It comes with great flavor of Tandoori chickpeas, combined with fresh vegetables, and my amazing Roasted Garlic Tahini Sauce. I promise, it’s the most delicious plant based meal in a bowl.Ingredients
- 1 Batch Cauliflower Rice
- 1 batch Roasted Garlic Tahini Sauce
- 1 batch Tandoori chickpeas, baked for 15 minutes at 400°F
- 3 cups spinach
- 2 carrots, peeled and sliced into small pieces
- 3 cloves garlic, peeled and finely chopped
- salt, pepper to taste
Instructions
- Prepare your Tandoori chickpeas according the directions. Put them on a baking sheet prepared with parchment paper and bake then for 15 minutes at 400°F. While the chickpeas are baking, it’s time to prepare your cauliflower rice.
- Heat a sauce pan with a touch of olive or canola oil (or use vegetable broth for oil free cooking). Fry the garlic and carrots for 3 minutes, then add the spinach. Sauté this for about 1 minute.
- Assemble your bowl: You can just mix all the things together and sprinkle some sauce over it, enjoy!
This article adapted from this site
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