Coconut Cauliflower Rice Buddha Bowl

Coconut Cauliflower Rice Buddha Bowl

For the Coconut Cauliflower Rice :
1 crown cauliflower, riced (approx. 800 g or 6 heaping cups chopped cauliflower)
1 cup (250 mL) light coconut milk (reserve 1/4 cup from can for the peanut sauce)
1/2 cup (35 g) unsweetened shredded coconut
2 tsp garlic powder
1/2 – 1 tsp sea salt, to taste
1/2 cup chopped cilantro (optional)
For the Peanut Sauce :
1/2 cup light coconut milk

  • To make the cauliflower rice, add the riced cauliflower to a pan and stir in 1 cup of light coconut milk, 2 tsp garlic powder, the unsweetened coconut. Cook over medium to high heat for 5-10 minutes until tender and fragrant. Stir in the chopped cilantro.
  • To make the peanut sauce, add all the ingredients to a container and use an immersion blender to combine, or add everything to a blender or food processor and mix until smooth.
  • To assemble the Buddha Bowls, add a few scoops of cauliflower rice to a bowl and top with steamed broccoli, grated carrot, baked tofu, a handful of greens and plenty of peanut sauce. Sprinkle with sesame seeds and dig in!

  • For Full Instruction:

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