Coconut Cauliflower Rice Buddha Bowl By runningonrealfood.com
Creamy, coconut-infused cauliflower rice gets topped with crispy baked tofu, steamed broccoli, grated carrot and creamy coconut peanut sauce in this healthy and delicious buddha bowl.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: For the Coconut Cauliflower Rice : 1 crown cauliflower, riced (approx. 800 g or 6 heaping cups chopped cauliflower) 1 cup (250 mL) light coconut milk (reserve 1/4 cup from can for the peanut sauce) 1/2 cup (35 g) unsweetened shredded coconut 2 tsp garlic powder 1/2 – 1 tsp sea salt, to taste 1/2 cup chopped cilantro (optional) For the Peanut Sauce : 1/2 cup light coconut milk etc
Instructions:
To make the cauliflower rice, add the riced cauliflower to a pan and stir in 1 cup of light coconut milk, 2 tsp garlic powder, the unsweetened coconut. Cook over medium to high heat for 5-10 minutes until tender and fragrant. Stir in the chopped cilantro.
To make the peanut sauce, add all the ingredients to a container and use an immersion blender to combine, or add everything to a blender or food processor and mix until smooth.
To assemble the Buddha Bowls, add a few scoops of cauliflower rice to a bowl and top with steamed broccoli, grated carrot, baked tofu, a handful of greens and plenty of peanut sauce. Sprinkle with sesame seeds and dig in!
