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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.

Spicy Chipotle Buddha Bowl with Cauliflower Rice

This spicy chipotle Buddha bowl with cauliflower rice is a filling, healthy, vegetarian, and low-carb meal.

Course Main Course
Cuisine American
Keyword spicy chipotle Buddha bowl
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Salt & Lavender

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

  1. Preheat oven to 450F. Move the rack to the middle.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Slice the avocado and scallions. Assemble the bowls and serve immediately.

Recipe Notes