Cauliflower Buddha Bowl (Vegan, Paleo)
Recipe Key
This Cauliflower Buddha Bowl is light but still super satisfying. It’s made with cauliflower rice & lots of vegetables all topped with a generous drizzle of antioxidant rich Mediterranean Vinaigrette. It’s versatile, colorful, comforting, packed with nutrition, high protein & super delicious.
When I’m deciding what to eat I tune into my Inner Guidance; an ever present loving energy within me and around me, guiding me to feel my best. It also supports me in my relationships, my service to the world and enjoying life. Ever since I was I child I’ve been very intuitive but I only recently started using this power to help me choose what to eat.
I decided to make this dish to fill my body with lots of nutrition, sooth inflammation and feel incredibly satisfied.
I am always looking for ways to soothe my body and keep inflammation down. Too much inflammation taxes our body reserves and make our immune system less efficient.
What Is A Buddha Bowl
The idea of a Buddha bowl may originate from from the story of Buddha waking up each morning carrying his food bowl to fill with whatever bits of food villagers would offer him as he traveled throughout his day.
It is traditionally a hearty, filling dish made of various greens, raw or cooked veggies, and a healthy grain like quinoa or brown rice. Often it includes beans and toppings like nuts, seeds and dressings for added texture and flavor. It’s about creating a balanced meal in a bowl.
I created this bowl with the produce from my farmers market. Most of these vegetables are available in the supermarket all year long (except the corn). But you can easily swap out the late summer veggies for any seasonal veggies.
I include zucchini (green and yellow), string beans, corn, spinach and a little carrot. To make it super satisfying I top it off with avocado and pumpkin seeds.
The basis of this Buddha bowl is made with cauliflower rice. I like it because I eat a plant-rich paleo friendly diet. You can make these bowls with quinoa if you prefer.
A Buddha bowl is usually vegetarian and there is a good amount of protein in this recipe from the pumpkin seeds. But I need a little bit of animal protein to keep me balanced. I use less pumpkin seeds and add grilled chicken or fish but it is optional. You can also boost the protein by adding your favorite beans/legumes.
There are a few different components that need to be prepped for this Buddha Bowl, but they’re not hard to make. Many stores sell riced cauliflower and already trimmed string beans. You can buy these to save time. Sometimes I prepare the Mediterranean Vinaigrette the day before. If you’re using quinoa make it the day before too! This way, the bowls come together incredibly fast.
This recipe can me made in under 30 minutes and the leftovers reheat beautifully, making it perfect for lunch the next day.
The concept is simple: String beans and zucchini are sautéed while you cook the cauliflower rice. Corn and spinach are added at the end and cooked for just a few minutes.
Once the vegetables are cooked stir in the cauliflower rice (or quinoa). Then put into bowls and top with sliced avocado, pumpkin seeds, julienned carrots and grilled chicken, if using. Finally drizzle 4 tablespoons of the Mediterranean Dressing which is a slightly tart, and perfectly sweet dressing that helps marry the vegetables together beautifully.
The oregano and garlic in the dressing are anti-fungal, antibacterial and antiviral which helps rid the gut of bad bugs. As they allow the good gut bacteria to thrive our immune system is strengthened.
You’ll love this Buddha Bowl. It’s light, satisfying, comforting, packed with nutrition, high in protein and super delicious.
“As you walk and eat and travel, be where you are. Otherwise you will miss most of your life.” ~Buddha
If you like this recipe try these other delicious nutritious dishes:
Buddha Bowl with Turmeric Garlic Hemp Cream
Pumpkin Cashew Curry with Cauliflower Coconut Rice
Asian Cauliflower Fried Rice
Please let me know how you like this recipe in the comments! I appreciate your feedback so much. Let me know what you’re eating this summer, please. ♥
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PrintCauliflower Buddha Bowl {Vegan, Paleo}
This Cauliflower Buddha Bowl is light and super satisfying. It’s colorful and super nutritious with lots of vegetables and an antioxidant rich Mediterranean Vinaigrette.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free
Ingredients
For the Mediterranean Vinaigrette (makes 3/4 to 1 cup):
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons pure maple syrup
- 1 medium garlic clove, minced
- 1/2 teaspoon Celtic sea salt
- 2 teaspoons dried oregano
- Freshly ground black pepper, to taste
- 1/2 cup extra-virgin olive oil
For the Buddha Bowl
- 6 cups cauliflower rice* or 6 cups COOKED quinoa*
- 2 tablespoons extra-virgin olive oil
- 2 cups fresh green beans, cut in half
- 3 cups zucchini, sliced into half-moons
- 1 cup fresh corn (use frozen peas if corn is not in season)
- Celtic sea salt to taste
- 3 cups fresh baby spinach
- 1 medium carrot, peeled and julienned, or shredded
- 1 –2 large ripe avocados, pitted and sliced
- 1/2 – 3/4 cup toasted pumpkin seeds
- Mediterranean Vinaigrette
- OPTIONAL 3/4 pound grilled boneless chicken breast (turkey or fish can also be used)
Instructions
For the Mediterranean Vinaigrette
- In a small mason jar, add the vinegar, lemon juice, Dijon, maple syrup, garlic, salt, oregano and pepper. Secure lid and shake vigorously to combine.
- Remove the lid and add in the olive oil. Secure the lid once again and shake vigorously until the oil is emulsified. Taste, and add additional salt if desired.
For the Buddha Bowl
- In a medium sauté pan, cook cauliflower rice or quinoa following directions in the notes. Set aside.
- In a large skillet, add the olive oil and green beans. Stir to combine and season with salt. Cover and cook over medium-low heat for about 5 minutes until they begin to get tender.
- Add zucchini, sauté over medium heat for 4-5 minutes until almost cooked.
- Add the corn and cook for 2-3 minutes until the vegetables are tender but not overcooked. You still want the veggies to have a light crispness to them.
- At the end of cooking, stir in the spinach and cook for a couple minutes until it wilts. Turn off the heat.
- Peel and spiralize or shred the carrot and slice the avocado.
To Assemble:
- Stir all of the cooked quinoa or cooked cauliflower rice into the skillet veggie mixture. Increase heat to medium and cook until warmed throughout. Taste and add more salt and pepper if desired.
- Portion half the mixture into 4 large shallow bowls. Top the bowls with the carrot, avocado, and a generous amount of toasted pumpkin seeds and/or grilled chicken cut into strips.
- Shake the Mediterranean Vinaigrette and drizzle about 3 to 4 tablespoons all over the top of each bowl.
- Store the leftover Buddha Bowl mixture in the fridge for up to 3 days and the leftover Mediterranean Vinaigrette will keep for at least two weeks. The olive oil in the dressing tends to solidify when chilled, so be sure to allow it to sit on the counter for a bit (or warm the sealed jar in a bowl of hot water), and shake well before using.
Notes
Cauliflower Rice Makes 6 cups
1 large head cauliflower, stems trimmed all greens removed
1 tablespoon olive oil
¼ teaspoon Celtic sea salt
Instructions
1. If using a box grater cut the cauliflower into large chunks and use the medium-sized holes, (the side commonly used to grate cheese), to grate into “rice.” If using a food processor cut into small pieces, pulse to chop the cauliflower into rice size pieces. You should have 6 cups.
2. Heat oil in a large sauté pan over medium low heat.
3. Add cauliflower and salt to the sauté pan. Cover and cook for 8-10 minutes, on low heat, stirring occasionally until soft.
4. Use immediately or store in the refrigerator for up to 3 days.
Quinoa Makes 6 cups
1 1/2 cups quinoa
2 ½ cups water
Instructions
1. Combine quinoa and water in a saucepan. Cover and bring to a boil.
2. Reduce heat to a simmer and continue to cook covered for 15 minutes or until all water has been absorbed.
3. Remove from heat and let stand for 5 minutes covered; fluff with a fork.
4. Proceed with recipe or store in the refrigerator for up to 4 days.
Nutrition information is with cauliflower rice, no chicken.
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