Coconut Cauliflower Rice Buddha Bowls #vegan #dinner

A buddha bowl is only a fun name for a bright bowl, commonly made out of sound, plant-based fixings like vegetables, grains, beans, nuts and proteins. Obviously the name "Buddha Bowl" originates from the overstuffed bowl taking after the midsection of a buddha. They're also now and then called full scale bowls, flower child bowls or daylight bowls. Whatever you call them, they're extremely simple to make, supplement thick and with all the blended flavors, hues and surfaces, they're both delightful and delectable!

A ton of buddha bowls will have a base of grains, for example, quinoa, darker rice or some sort of noodle. Today we're changing it up and going sans grain with a base of coconut cauliflower rice. Cauliflower rice is anything but difficult to make, filling, low in sugars and pressed with fiber and nourishment so it makes a pleasant choice to rice.

This Coconut Cauliflower Rice Buddha bowls are made with delightful cauliflower rice, prepared tofu, steamed broccoli, carrot and greens at that point bested with an addictive shelled nut sauce. This recipe is vegetarian, without gluten and sans oil.

Also try our recipe Roasted Turmeric Cauliflower Buddha Bowls

Rich, coconut-injected cauliflower rice gets beat with fresh prepared tofu, steamed broccoli, ground carrot and smooth coconut shelled nut sauce in this solid and delightful buddha bowl.

INGREDIENTS
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
• 5 tbsp (75 g) natural peanut or almond butter
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 3 cloves garlic
• 1 tbsp sweet chili sauce
• 2 tsp rice wine vinegar
• pinch of sea salt

Buddha Bowl Ingredients

• steamed broccoli
• grated carrot
• baked tofu (see note for how to prepare)
• greens of choice
• sprinkle of sesame seeds

INSTRUCTIONS

1. 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.
2. 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.
3. 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!

Read more our recipe : Dill Pickle Rollups

For more details : https://bit.ly/2DmyRRU