This grain free cauliflower rice buddha bowl is chock full of filling vegetables, making it a healthy and delicious meal, perfect for breakfast, lunch or dinner. It's paleo, vegan and gluten free.
Buddha Bowl. Heard of it? Eaten it? Cooked it? Know the origin? I said yes to the first 3 questions, but I had never known where the name came from. Legend has it, and yes Buddha Bowls do have legends, that Buddha and his fellow monks used to carry around large bowls and go door to door at mealtime asking for food. Since they were visiting multiple places, the bowl would consist of many different ingredients that they'd then mix and eat together. The Buddha Bowl has now turned into an artfully arranged dish that you can make from the ingredients you have in your own fridge.
Buddha bowls usually have a grain, several vegetables and a dressing. Buddha may not have had issues with gluten, but since many people like me now do, I made my Buddha bowl grain free with a base of gluten free cauliflower rice. I layered on roasted sweet potatoes and sautéed kale, but you can use whatever vegetables strikes your fancy.
I added some sliced avocado on top for color and more protein, and drizzled a lemon tahini sauce over it all to pull it together. I can eat this dish at any meal - breakfast, lunch or dinner.
Mix and match with your favorite ingredients and enjoy anytime.
Grain Free Cauliflower Rice Buddha Bowl
- 1-1/2 cups cooked, warm cauliflower rice (recipe here)
- 1 bunch kale, washed, stems removed, roughly chopped
- 1 large sweet potato, washed and cubed
- 1 avocado, skin and seed removed, cut into slices
- 1/2 cup diced white onion
- 1/2 cup stock or water
- 1/2 tablespoon coconut oil
- Salt and pepper to taste
Lemon Tahini Sauce
- 4 tablespoons tahini
- 1 large garlic cloves, skin removed
- 2 tablespoons fresh lemon juice
- 3 tablespoons water
- Place the sweet potato in a pre-heated oven at 400. Bake until it begins to soften, but still has some structure, about 20-30 minutes. Once cooked, remove and allow to cool before chopping into cubes.
- Heat the coconut oil in a medium sauce pan and once hot, add the onions and stir until translucent. Add the kale and season with salt and pepper. Pour in the stock or water and cover with a lid until the kale softens, about 5-10 minutes.
- In a blender combine all the ingredients for the lemon tahini sauce. Adjust the water until it reaches your desired consistency. If you keep some in the fridge for later, you may need to dilute it with a little water if it gets too thick to pour.
- Take a large bowl and place the cauliflower rice at the bottom and layer the kale, sweet potato and avocado on top. Drizzle with the lemon tahini sauce.