Home / Recipes / Gluten Free / Low Carb Vegan Buddha Bowl
Low Carb Vegan Buddha Bowl
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How to Make It
Step 1
Add the riced cauliflower to a frying pan with a teaspoon of water. Fry gently until soft – about 3 minutes. Reserve to one side.
Step 2
Finely dice the tomato, cucumber and scallion and add to a mixing bowl with 1 tablespoon of chopped cilantro. Season and toss to combine.
Step 3
Add the coconut yoghurt to a mixing bowl with the paprika, garlic powder and 1 teaspoon of lime juice. Stir well to combine.
Step 4
Dice the avocado and add to a bowl. Add the cauliflower rice, and the tomato and cucumber salsa. Season all with a little salt and pepper and drizzle with the juice of the remaining lime and the olive oil.
Step 5
Top the bowl with the coconut yoghurt and scatter with the pumpkin seeds. Add an additional wedge of lime to serve.
Ingredients
- Cherry Tomatoes – 2 cherry
- Lime Juice Raw – 1 teaspoon
- Coconut Milk Natural Yoghurt by Coyo – ½ ounce
- Scallions – 1 medium
- Cilantro – 1 tablespoon
- Cauliflower Rice – ½ cup
- Pumpkin Seeds – ½ tablespoon
- Cucumber – ¼ cup, sliced
- Lime – ¼ fruit
- Avocado – ¼ avocado, California
- Paprika – ¼ tsp
- Garlic Powder – ¼ tsp
- Salt – ⅕ teaspoon
- Black Pepper – ⅕ tsp
- Olive Oil – 2 teaspoon
