Roasted Veggie and Cauliflower Rice Buddha Bowl
Servings: 6
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
- Begin by preheating your oven to 425. Lightly grease a large baking sheet and set aside.
- 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.
- 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.
- 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.
- 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
Calories: 376kcal | Carbohydrates: 16g | Protein: 6g | Fat: 34g | Saturated Fat: 4g | Sodium: 444mg | Potassium: 834mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1025IU | Vitamin C: 131.8mg | Calcium: 60mg | Iron: 2mg