This spicy chipotle Buddha bowl with cauliflower rice is a filling, healthy, vegetarian, and low-carb meal. Roasted mushrooms and broccoli are the stars of the show.
What are Buddha bowls?
According to the internet, they are bowls that are filled to the brim with veggie goodness that resemble the roundness of Buddha's belly.
They are an easy way to get more veggies in your life!
And what is cauliflower rice?
I know, I'm just hitting all the trends with this post. Cauliflower rice is simply cauliflower that's been broken down into teeny tiny pieces that resemble rice or couscous. It's a great low-carb alternative to having a starch like rice.
How do you make cauliflower rice?
All you do is chuck cauliflower florets in the food processor and then process it until it's broken into small enough pieces. To cook it, you just add it to a covered skillet with some olive oil and cook it on medium heat for about 10 minutes.
How to make spicy chipotle sauce
The spicy chipotle dressing/sauce is super simple. 2% plain Greek yogurt (any other fat content would work as well) is the sauce's base. I made these bowls for my husband, so I put the entire can of chipotle chilis in adobo sauce in the dressing.
I only recommend doing that if you want it really spicy. Start with half the can and adjust as needed. 🙂
You then just add some lime and garlic, blend, and you're good to go. There will be plenty of sauce that you can use for other meals/salads during the week.
Roasting vegetables is my favorite way to bring out their flavor. You just coat the broccoli and mushrooms in a bit of olive oil, garlic powder, and salt & pepper, roast 'em in a hot oven, and 15-20 minutes later you're ready to assemble your vegetarian Buddha bowls.
A bit of creamy avocado goes fabulously with the chipotle sauce and provides some healthy fats to make this low-carb Buddha bowl even more tasty and satisfying.
Have you made a Buddha bowl before? What kinds of things do you include in them?
I hope you enjoy these easy low-carb Buddha bowls.
Spicy Chipotle Buddha Bowl with Cauliflower Rice
Ingredients
- 1 head cauliflower
- 1 head broccoli
- 16 ounces white mushrooms
- 3 tablespoons olive oil divided
- Garlic powder to taste
- Salt & pepper to taste
- 1 avocado sliced
- 2 scallions chopped (green parts)
Sauce:
- 1 cup plain Greek yogurt
- 1/2 can (or to taste) chipotle chili peppers in adobo sauce
- Juice of 1/2 lime
- 3 cloves garlic minced
- Salt to taste
Instructions
- Preheat oven to 450F. Move the rack to the middle.
- Add the Greek yogurt, chilis in adobo sauce, lime juice, garlic, and salt to a blender or food processor. Blend until smooth. Pour dressing into a jar and set aside until needed.
- Cut the broccoli into bite-size florets. Cut the mushrooms into halves or quarters, depending on size of mushrooms. Add the broccoli and mushrooms to a baking sheet and toss with 2 tablespoons of the olive oil, the garlic powder, and salt & pepper. Roast for 15-20 minutes.
- Meanwhile, cut the cauliflower into bite-size florets. Add the cauliflower to a food processor (you may need to do more than one batch), and process on low speed until the cauliflower resembles rice or couscous.
- Add the cauliflower rice to a skillet with a tablespoon of olive oil and some salt to taste. Cook for 10 minutes (or until it's as tender as you like) on medium heat, covered, stirring occasionally.
- Slice the avocado and scallions. Assemble the bowls and serve immediately.
Notes
- Cauliflower rice can keep in the fridge (either cooked or uncooked) for a few days if you don't need to make all four bowls at once.
- The spiciness of the chipotle peppers can vary. If you're sensitive when it comes to spice, I'd definitely start with less than 1/2 the can of peppers and then taste and add more as needed.
Kristy says
I haven't made this yet, but I plan to today. Sounds wonderful! I can't have dairy though, and am wondering what you might suggest as a substitute for the yogurt.
Thank you!
Natasha says
Hi Kristy! I am not an expert in adapting recipes to be dairy-free, unfortunately. Vegan mayo popped into my head... maybe that could work?
Susan says
I work on the road and take meals with me. I made this ahead of time and put it in the hotel refrigerator for individual meals. Brought the chipotle sauce with also. It is so satisfying and yummy.
Natasha says
That's awesome!! I'm so happy you enjoyed it.
Kim says
You were right, start slow with the peppers and sauce. I added more yogurt and some honey...and it that cooled it down. Really delicious! Bought frozen rice cauliflower, so even easier. Thanks!
Natasha says
I'm so happy you liked it!
Kara says
So so good and easy! I used "Right Rice" (on Amazon) instead of cauliflower rice but roasted broccoli, mushrooms and cauliflower. 1/2 can of Chipotle peppers in Adobe sauce was still plenty spicey! We also had leftover sauce but I can see this in eggs, chicken or just an excuse to roast more veggies! My 2 boys and I loved it!!
Natasha says
Excellent... I am so pleased everyone liked it, Kara! Thanks for letting me know. 🙂
Lucy says
I’ve bought all the ingredients in for this to have tonight. Once you’ve made the sauce, where does it go?
Natasha says
Hi Lucy! I'm not sure exactly what you mean? I just drizzle it over the bowl once everything is cooked, and any leftovers I keep in the jar in the fridge to use later on (e.g. can be used as a dip or salad dressing or sauce on something else). Hope you like the recipe! 🙂
Thing 2 (Tasha) says
I'm literally eating a version of this as I'm reading your post. We did the "rice" and sauce just as you have done in this recipe, but we used black beans, corn and green peppers as our veggies and added ground turkey. This was our "protein" Buddha bowl for the week. But I'm excited to try this version next time!
Natasha says
Haha yay Thing 2! Glad you guys liked it.
Louisa says
Made this a few weeks ago and loved it!
Natasha says
So happy to hear that, Louisa! Thanks for leaving a comment. 🙂
Lori says
Hi...Im dairy free and struggle to figure out a substitution for greek yogurt. Any suggestions as this looks amazing!
Natasha says
Hi Lori! Hmmm... I wonder if you could use 1/2 cup of mayo instead of the Greek yogurt. The sauce would be a bit richer, but I'm pretty sure it would taste good. I know that dairy-free yogurt substitutes do exist. I don't have any particular one that I recommend, but you could probably check in your local grocery store and see if there's one that mimics plain yogurt. I've tried coconut-based ones, but I don't know for sure if you can get away from that coconut taste. I did a little research and this one may be an option: http://daiyafoods.com/our-foods/greek-yogurt-alternative/plain/ Maybe taste it first to make sure it does actually taste like plain yogurt. Let me know if you do end up making this recipe. 🙂
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Megan D says
What could I add to this for some extra protein?
Natasha says
I'd add some chicken or shrimp. 😊
Azure Ramsdell says
I made this tonight and it was delicious! Adding this to my recipe rotation. It's seriously so yummy and easy. We had a lot of leftover sauce though. I'll probably half the amounts next time.
Natasha says
I'm so happy you enjoyed it!! 💛
Karly says
I'm almost in awe of how HEALTHY something this delicious can be! Looks like heaven in a bowl. Thank you, Buddha.
Natasha says
Thanks, Karly 🙂
Natasha's Sister says
I want this now please. Make it for me.
Natasha says
No.
Taylor @ The Girl on Bloor says
Funny, I have been eating chipotle mayo like ALL weekend. I would love a healthier way to enjoy it but still get all the flavours in. These bowls are right up my alley!!! I also feel you on the food trends. Sometimes I'm super late to some of them LOL. I used to never eat cauliflower but now I love it in "rice" form and I actually also enjoy it pureed!
Natasha says
Great minds! 😉 Thank you! Yeah, same here, and I only hop on the trends that I think I would actually enjoy haha. Can't win 'em all. 🙂