TWIST Eats: Meatless Monday Buddha Bowl Recipe
It’s easy to make-ahead, customize, and throw together when the inevitable “hangry” (hungry + angry) hour hits. Use this as a base for adding and subtracting anything you or your family likes. Of, of course — whatever you have in the fridge. These buddha bowls are a hit at our house because everyone gets to customize and make it their own.
Flat Leaf Parsley
Roasted Pumpkin Seeds
Whole Foods Coconut Peanut Sauce
- Saute riced cauliflower in coconut oil. We love the pre-riced frozen options out there now but, by all means, it’s easy to rice a whole head up in the food processor and save some money. When the “rice” starts to soften, sprinkle in turmeric and black pepper. They are BFFs and should always be used together. Find out why here.
- In a separate pot, steam broccoli and when it’s almost done, add in asparagus.
- Assemble the bowl: riced cauliflower on the bottom, topped with steamed broccoli and asparagus, chopped red onion/cucumber/parsley on top of that. Sprinkle with toasted pumpkin seeds and drizzle with the coconut peanut sauce.
These do pair perfectly with our Skinny Coconut Margarita recipe here
Turmeric Riced Cauliflower
+ Any nuts for healthy fats
+ Brown rice, quinoa, couscous, or faro
+ Any veg at all – use what you love and what you have
+ Any other easy creamy sauce – go Italian, Indian, Mexican … the sky is the limit