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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
- 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)
- 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
- 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.
- 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.
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