Keto Buddha Bowl
Keto buddha bowls make the perfect weeknight meal. And this bowl recipe gives the traditional vegan version a keto-friendly twist for your low-carb diet.
- Total Time: 45 minutes
- Yield: 6 bowls 1x
Scale
Ingredients
Spicy Cauliflower
- 1 head of cauliflower, chopped
- 1 tablespoon avocado oil
- 2 tablespoons coconut aminos
- Juice of ½ lime
- 1 scoop Perfect Keto ‘Unflavored’ Collagen
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
Sauteed vegetables
- 1 cup broccoli florets
- ½ red onion, sliced
- 1 bell pepper, chopped
- ½ cup cabbage
- Sea salt and pepper to taste
Salad
- 4 cups kale
- ½ tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- Sea salt, black pepper, garlic powder to taste
Additional toppings (macros not included)
- 1 pastured egg per bowl, avocado, sriracha
Instructions
- Preheat the oven to 400 F.
- Add all the ingredients for the spicy cauliflower in a large bowl and mix together until well-combined.
- Add the cauliflower mixture to an 8×8 baking dish and bake for 25 minutes.
- While the cauliflower is baking, get a large saucepan and add enough water to cover the bottom.
- Add the vegetables from the “sauteed vegetables” list into the saucepan over medium heat for 5-10 minutes, then remove from heat and set aside.
- In a large bowl add the kale, oil, lemon, garlic powder, sea salt, and pepper. Use your hands to massage the kale.
- To plate: kale, sauteed vegetables, cauliflower, plus whatever toppings you desire.
Nutrition
- Calories: 129
- Fat: 4.6g
- Carbohydrates: 18.3g (12.3g net)
- Fiber: 6g
- Protein: 6.8g
Keywords: Keto Buddha Bowl
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