Buddha bowls are known for three main types of ingredients: grain, green, and bean. They also have a tasty sauce (like coconut curry). This version makes this dish even healthier by subbing the grain with riced cauliflower.
1. Wash, prepare, and chop all ingredients as needed.
Grain:
2. Depending on what you buy, you can microwave, steam, sauté, or roast. Microwave anything frozen, then pan sauté. Add oil to pan on medium heat, then add riced cauliflower (or other “grain,” like 1 butternut squash) and spices of choice. Cook to taste.
Coconut Curry Sauce:
3. In a small saucepan, combine ingredients and stir until honey is completely melted.
4. Add 1/2 to 3/4 of sauce into “grain” pan.
Bean:
5. If canned, drain and rinse. Add chickpeas and tofu to saucepan on low heat with coconut milk. Stir as needed.
Green:
6. Add broccoli and onion to skillet on medium heat with oil, and sauté until desired firmness.
7. Spoon out sweet potato puree, set aside. Slice cucumber into thin slices, and cut lettuce into 1- to 2-inch strips.
8. Scoop “grain” into bowl, add beans and veggies, then drizzle with remaining sauce. Enjoy!
