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Roasted Veggie and Cauliflower Rice Buddha Bowl

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 376 kcal
Author Amy Rains

Ingredients

For the Bowl:

  • 1 large head of cauliflower
  • 1 red bell pepper
  • 8 oz brussels sprouts trimmed and sliced in half
  • 1 large sweet potato peeled, and diced
  • 2 tbsp avocado oil or olive oil
  • 1/3 cup chopped pecans
  • salt and pepper to taste

For the avocado cilantro sauce:

  • 1 avocado
  • 2 cloves garlic
  • 2 tbsp apple cider vinegar
  • 1 tsp cumin
  • 1/4 cup lime juice
  • 1/2 cup water
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup pepitas (pumpkin seeds)
  • 1 tsp salt
  • 1/2 cup avocado oil or olive oil

Instructions

  1. Begin by preheating your oven to 425. Lightly grease a large baking sheet and set aside.

  2. Make your cauliflower rice by cutting cauliflower into florets. Place inside your blender and pulse for just a few seconds until it resembles a rice texture. Do not over pulse or it will become mushy. Arrange in an even layer on half of the pan, saving room for the other vegetables.

  3. Arrange the rest of the vegetables on your pan. Coat with oil and season with salt and pepper. Place the baking sheet in the oven in the middle rack position. Bake for 22-25 minutes, or until the vegetables are golden and roasted.

  4. While vegetables are roasting, make your sauce. Add avocado, garlic, vinegar, cumin, lime juice, water, cilantro, pepitas, and salt in the blender. While blending, slowly add oil. Continue to blend until smooth, adding a bit more water if the dressing is too thick.

  5. Serve the bowl with rice on bottom, then top with veggies. Add in pecans, season with salt and pepper, and top with avocado cilantro sauce.

Nutrition Facts
Roasted Veggie and Cauliflower Rice Buddha Bowl
Amount Per Serving
Calories 376 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 4g25%
Sodium 444mg19%
Potassium 834mg24%
Carbohydrates 16g5%
Fiber 7g29%
Sugar 5g6%
Protein 6g12%
Vitamin A 1025IU21%
Vitamin C 131.8mg160%
Calcium 60mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.