Low Carb Plant Based Buddha Bowl
How to Make It
Step 1
Make the cashew cream first by filling a small pot with cashews and just enough water to cover the nuts. Bring the pot to a boil, and boil to cashews for at least 20 minutes. The cashews need to be soft enough to break down with the back of a fork.
Step 2
After boiling the cashews, add them to a blender. Include 1-2 TB of water, and add more as needed while you blend the cashews. Keep adding water and blend until a creamy consistency forms. Blend lemon juice into the cashew cream before leaving it aside for later.
Step 3
Cut the cauliflower into very small pieces, but not quite as small as cauliflower rice. Cut the broccoli into small florets as well. Refer to the photo for the right sizes.
Step 4
Heat the olive oil in a wide skillet on high heat, then add the cauliflower and broccoli florets to the hot oil. Season the veggies with salt, pepper, cumin, onion powder, and garlic powder. Cook and toss the ingredients until the veggies are charred and soft.
Step 5
To make the base of the buddha bowl, chop spinach and combine it with shredded lettuce in a mixing bowl. First, toss the greens with extra virgin olive oil. Then, mix together white wine vinegar, lemon juice, and pinches of salt and pepper before pouring the dressing over the greens.
Step 6
Toss the greens together one more time before assembling them on your serving plate. Top the greens with the warm cauliflower and broccoli, then add sliced avocado. Finally, drizzle your cashew cream over the entire bowl to complete the meal.
Ingredients
- Cashews – 1 oz
- Water – 2 fl oz
- Lemon juice – 0.5 tsp
- Cauliflower – 4 oz
- Broccoli – 3 oz
- Olive Oil – 1 tbsp
- Salt – 0.25 tsp
- Black pepper – 0.25 tsp
- Cumin, ground – 0.25 tsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.25 tsp
- Spinach – 0.75 oz
- Shredded lettuce – 1 oz
- Extra virgin olive oil – 1 tbsp
- White Wine Vinegar – 1 tsp
- Lemon juice – 0.5 tsp
- Salt – 0.25 tsp
- Black pepper – 0.25 tsp
- Avocado – 1 oz