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.
Scrumptious vegan bowls are one of my many food passions. If you love bowl food as much as I do, trust me, you will adore my Healthy Mexican Cheese Rice or the stunning Breakfast Bowl [vegan, gluten free].
I’ve never gotten tired or bored from bowl food and neither will you.
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 eye catcher, so colorful, beautiful, feeding your eyes, nourishing, healthy, impressive, full of flavor, satisfying, and so addicting.
Are you ready for this beauty? I am, so shall we make it together? Yeah, let’s do this!
First prepare your Tandoori chickpeas according the directions. Put them on a baking sheet prepared with parchment paper and bake them for 10 minutes at 400°F.
While the chickpeas are baking, it’s time to prepare your cauliflower rice, according the directions below.
Now let’s get to work with the vegetables. 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. Don’t overcook the spinach or it will get mushy and we really don’t want that to happen.
Last and finishing easy step is assembling your bowl: You can just mix all the things together and sprinkle some sauce over it, enjoy!
This Cauliflower Rice Buddha Bowl will make a delicious weeknight meal, an easy and healthy lunch, or even a midday snack. There is absolutely no limit here, and I promise you will fall in love with this dream bowl in no time.
I really love to keep it easy. Bowls are so perfect for this. You take some things here and some things there, and we can already build our bowl. Sprinkle some sauce over it, done.
For this one, you only need 6 ingredients and the 3 easy steps above. Can healthy eating be any easier? There is nothing complicated or time consuming here. Just as like all my other recipes: 6 or less ingredients, 5 or less easy steps.
Why this Cauliflower Rice Buddha Bowl is a beauty from the inside out
Cauliflower high in anti-inflammatory benefits, full of vitamins and minerals. It’s a brain booster for real. It will help you keep remembering. You won’t forget anything you have in mind, even on the most stressful and hectic days.
Another key ingredient here, garlic, is full of fiber, manganese, vitamin B6, and selenium. It helps lower blood pressure, and fits so well together with spinach.
This third star of my Cauliflower Rice Buddha Bowl, has high amounts of niacin, zinc, plant protein, fiber, vitamins A, C, E , B6, and K, folate, calcium, iron magnesium, phosphorus, potassium, copper and magnate.
A long list which tells you the benefits are true and real.
But wait, there’s more! Tahini is not only delicious, it’s also filled with good, healthy fats, vitamins, minerals.
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.
If you give this Cauliflower Rice Buddha Bowl a try, let me know.
See you soon and cheers, Florian.
For the Tahini Sauce
- 2 tsp olive oil
- 4 cloves minced garlic
- 1/4 cup tahini
- 1/2 lemon juiced pressed
- water to thin
For the Tandoori Chickpeas
- 1 Tbsp olive oil
- tandoori masala spice blend
- 1 15 oz can chickpeas drained
- salt, pepper to taste
For the bowl
- 3 cups spinach
- 2 carrots, peeled and sliced into small pieces
- 3 cloves garlic, peeled and finely chopped
- salt, pepper to taste
- On a baking sheet, combine chickpeas with tandoori seasoning. Mix with oil and season with a pinch salt and pepper. Bake for 10 minutes at 400°F.
- While the chickpeas are baking, it's time to prepare your cauliflower rice.
- In a pan heat olive oil for the Tahini Sauce. When hot, add minced garlic and fry for 1 minute. Transfer to a bowl, mix with tahini, lemon juice, water (every tahini is different some brands a thicker, some are thinner). Start with 2 Tbsp water until you reach the desired consistency, season with a pinch of salt and pepper.
- 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!
Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 50Total Fat: 0.6gSaturated Fat: 0.3gTrans Fat: 0gUnsaturated Fat: 0.2gCholesterol: 0mgSodium: 60mgCarbohydrates: 9.9gFiber: 4gSugar: 3.8gProtein: 3.8g