Ingredients
- 1 large avocado, sliced
- 4 cups of spinach
- 1 small bunch of broccolini (or 1/4 head of broccoli), chopped
- 1/4 head of cauliflower, food-processed into rice-like particles
- 1/4 cup shredded carrots
- 2 Tablespoons (30 ml) of almond butter
- 1/4 cup (60 ml) of avocado oil
- Salt and pepper, to taste
- 2 Tablespoons cilantro, chopped
Recipe Description
DESCRIPTION: What is a Buddha bowl? A whole lot of delicious and healthy ingredients mixed together. Make this keto Buddha bowl recipe and you’ll be hooked!
It turns out that there isn’t a magic formula for what makes a Buddha bowl. Typically, it’s a colorful mix of many different types of ingredients.
Often, the bowls consist of veggies, protein, and grains. As you can imagine, that leaves a lot of room for interpretation.
Most are incredibly nutritious. That’s because the variety ensures you’re taking in a lot of different nutrients all at once. It’s kind of like a multivitamin, but better.
Buddha bowls can be traced back to 2013, but they really burst onto the foodie scene in 2017. They are sometimes referred to as hippie bowls or macro bowls, the latter because of the high volume of macronutrients packed into your meal.
Recipe Directions
- Divide the spinach between 2 bowls.
- Add the avocado oil to a frying pan.
- Sauté the broccolini for 2-3 minutes on high heat. Lightly season with salt and pepper, to taste. Divide and add to the bowl.
- Sauté the cauliflower rice on high heat for a few minutes. Lightly season with salt and pepper, to taste. Divide and add to the bowl.
- Add the shredded carrots and sliced avocado to the bowl.
- Garnish with chopped cilantro.
- Drizzle with almond butter on top.
