#1 Low Carb & Keto Diet App Since 2010
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prep time
10 min
cook time
30 min
ready time
40 min
Low Carb Plant Based Buddha Bowl
This meal makes for a plant-based Keto dinner recipe that covers all your macros. You’ll get plenty of fat from extra virgin olive oil and thick cashew cream. Cashews are rich in vitamins and trace minerals, so they’re very healthy for you. You get more B vitamins from leafy spinach and lettuce and healthy fats from avocado. Cruciferous broccoli and cauliflower are known to be good for hormone regulation! This whole bowl is rich in nutrients and filling too. Plus, that tangy cashew cream makes everything taste so mouth-watering!
*Please note that you only need a small amount of cashew cream for the recipe. Consider making extra so you have enough to fill your blender properly.
What is a buddha bowl?
Buddha bowls aren’t necessarily any type of authentic cuisine, but they sure are trendy and tasty! Buddha bowls usually have Asian influences in the ingredients. Most are commonly seen with a type of grain, some greens, vegetables, a sauce, and sometimes a protein. Some Keto changes are made for a healthier buddha bowl for you.
What is cashew cream?
Cashew cream is made of just that: cashews! Simply boil cashews, and they can be blended into a creamy consistency with a little water. Use salted cashews for a perfectly seasoned cream that can be used as a topping, in place of mayonnaise, or as a thickening agent in soups and sauces.
Other things to add to buddha bowls
You can get really creative with toppings for buddha bowls! Add your favorite Keto seeds, like pepitas or sunflower seeds, for crunchy toppings. Like your greens? Add fresh sprouts or green guacamole on top. Let other users know in the comments what your favorite buddha bowl toppings are!
Net Carbs
16.6 g
Fiber
9.5 g
Total Carbs
26.2 g
Protein
10.3 g
Fats
46.2 g
524 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cashews
1 oz
Water
2 fl oz
Lemon juice
0.5 tsp
Cauliflower
4 oz
Broccoli
3 oz
Olive Oil
1 tbsp
Salt
0.25 tsp
Black pepper
0.25 tsp
Cumin, ground
0.25 tsp
Onion powder
0.13 tsp
Garlic powder
0.25 tsp
Spinach
0.75 oz
Shredded lettuce
1 oz
Extra virgin olive oil
1 tbsp
White Wine Vinegar
1 tsp
Lemon juice
0.5 tsp
Salt
0.25 tsp
Black pepper
0.25 tsp
Avocado
1 oz
Recipe Steps
steps 6
40 min
Step 1
Make the cashew cream first by filling a small pot with cashews and just enough water to cover the nuts. Bring the pot to a boil, and boil to cashews for at least 20 minutes. The cashews need to be soft enough to break down with the back of a fork.Step 2
After boiling the cashews, add them to a blender. Include 1-2 TB of water, and add more as needed while you blend the cashews. Keep adding water and blend until a creamy consistency forms. Blend lemon juice into the cashew cream before leaving it aside for later.Step 3
Cut the cauliflower into very small pieces, but not quite as small as cauliflower rice. Cut the broccoli into small florets as well. Refer to the photo for the right sizes.Step 4
Heat the olive oil in a wide skillet on high heat, then add the cauliflower and broccoli florets to the hot oil. Season the veggies with salt, pepper, cumin, onion powder, and garlic powder. Cook and toss the ingredients until the veggies are charred and soft.Step 5
To make the base of the buddha bowl, chop spinach and combine it with shredded lettuce in a mixing bowl. First, toss the greens with extra virgin olive oil. Then, mix together white wine vinegar, lemon juice, and pinches of salt and pepper before pouring the dressing over the greens.Step 6
Toss the greens together one more time before assembling them on your serving plate. Top the greens with the warm cauliflower and broccoli, then add sliced avocado. Finally, drizzle your cashew cream over the entire bowl to complete the meal.
