Low Carb Garlic Aioli Buddha Bowl
How to Make It
Step 1
Thin slice your cucumber and toss the slices in a bowl with rice vinegar, lemon juice, salt, stevia, and red pepper. Set this bowl aside in your refrigerator to marinate during the remainder of the recipe. If you wish, you can also make this component 1 day ahead to marinate for longer.
Step 2
In another bowl, whisk together the mayo, olive oil, lemon juice, garlic, and ginger. Set this aside for later.
Step 3
In a pan over high heat, toss together the cauliflower rice, salt, pepper, sesame seeds, and garlic. Cook and toss until the cauliflower turns golden and excess moisture evaporates.
Step 4
Reduce the stove heat to low and stir the olive oil into the rice. Cook for an additional 1-2 minutes. Set the rice aside to cool momentarily.
Step 5
Slice or dice the avocado and slice a cold, hard boiled egg.
Step 6
To make the buddha bowl, first arrange the bed of cauliflower rice. Top the rice with avocado, egg, and marinated cucumber. Finally, drizzle the aioli over the bowl or serve it on the side to toss into the bowl at your discretion.
Ingredients
- Cucumber, Raw, With Peel – 1-Β½ ounce
- Rice Vinegar – ΒΌ teaspoon
- Lemon Juice – 1 teaspoon
- Salt – β teaspoon
- Stevia In The Raw, Bakers Bag – β teaspoon
- Crushed Red Pepper by Simply Organic – β tsp
- Mayo – 1 tablespoon
- Olive Oil – 1 tablespoon
- Lemon Juice – 1 teaspoon
- Garlic, Fresh – β teaspoon
- Ginger Root, Raw – β teaspoon
- Cauliflower Rice – 1 cup
- Salt – β teaspoon
- Black Pepper – ΒΌ teaspoon
- Sesame Seeds – 1 teaspoon, whole pieces
- Garlic, Fresh – β teaspoon
- Olive Oil – 1 tablespoon
- Avocado – 1-Β½ ounce
- Hard Boiled Egg – 1 large