Garlic Aioli Buddha Bowl

Servings: 1
Calories: 496.8kcal/2078.5kJ (per serving)
Fat: 46.6g (per serving)
Carbs: 13.1g (per serving)
Protein: 10.4g (per serving)

About

This buddha starts with a bed of warm spiced cauliflower rice coated in olive oil. Arranged on top are slices of fresh avocado, a sliced hard boiled egg, and a quick-pickled pile of marinated cucumber slices. All these flavors are brought together with a basic aioli with garlic and ginger.

Ingredients

1 ½ ounce cucumber, raw, with peel
¼ teaspoon rice vinegar
1 teaspoon lemon juice
⅛ teaspoon salt
⅛ teaspoon stevia in the raw, bakers bag
⅛ teaspoon crushed red pepper by simply organic
1 tablespoon mayo
1 tablespoon olive oil
½ teaspoon lemon juice, fresh
⅛ teaspoon garlic, fresh
⅛ teaspoon ginger root, raw
1 cup cauliflower rice
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon, whole pieces sesame seeds
¼ teaspoon garlic, fresh
2 teaspoon olive oil
1 ½ ounce avocado
1 large hard boiled egg

Instructions

Thin slice your cucumber and toss the slices in a bowl with rice vinegar, lemon juice, salt, stevia, and red pepper. Set this bowl aside in your refrigerator to marinate during the remainder of the recipe. If you wish, you can also make this component 1 day ahead to marinate for longer.
In another bowl, whisk together the mayo, olive oil, lemon juice, garlic, and ginger. Set this aside for later.
In a pan over high heat, toss together the cauliflower rice, salt, pepper, sesame seeds, and garlic. Cook and toss until the cauliflower turns golden and excess moisture evaporates.
Reduce the stove heat to low and stir the olive oil into the rice. Cook for an additional 1-2 minutes. Set the rice aside to cool momentarily.
Slice or dice the avocado and slice a cold, hard boiled egg.
To make the buddha bowl, first arrange the bed of cauliflower rice. Top the rice with avocado, egg, and marinated cucumber. Finally, drizzle the aioli over the bowl or serve it on the side to toss into the bowl at your discretion.