About
This vegan burrito inspired Buddha bowl is a delicious combination of healthful fats, protein and low carb veggies, guaranteed to keep your tummy happy.
Quick and simple to prepare, this Buddha bowl makes the perfect keto vegan lunch or dinner.
Ingredients
- 2 cherry cherry tomatoes
- 1 teaspoon lime juice raw
- ½ ounce coconut milk natural yoghurt by coyo
- 1 medium (4-1/8 in. long) scallions
- 1 tablespoon cilantro
- ½ cup cauliflower rice
- ½ tablespoon pumpkin seeds
- ¼ cup, sliced cucumber
- ¼ fruit (2 in. dia) lime
- ¼ avocado, California (black skin) avocado
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- 0.2 teaspoon salt
- 0.2 teaspoon black pepper
- 2 teaspoon olive oil
Instructions
- Add the riced cauliflower to a frying pan with a teaspoon of water. Fry gently until soft – about 3 minutes. Reserve to one side.
- Finely dice the tomato, cucumber and scallion and add to a mixing bowl with 1 tablespoon of chopped cilantro. Season and toss to combine.
- Add the coconut yoghurt to a mixing bowl with the paprika, garlic powder and 1 teaspoon of lime juice. Stir well to combine.
- 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.
- Top the bowl with the coconut yoghurt and scatter with the pumpkin seeds. Add an additional wedge of lime to serve.
Nutrition Facts
- Servings: 1
- Calories: 232.4kcal/130.5kJ (per serving)
- Fat: 19.3g (per serving)
- Carbs: 14.4g (per serving)
- Protein: 4.9g (per serving)
