Coconut Cauliflower Rice Buddha Bowl
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Running on Real Food · by Deryn Macey★ 4.8 (5)

Coconut Cauliflower Rice Buddha Bowl

NUTRITION · PER SERVING50M COOK
CAL 28%·PRO 59%
CARBS 38G27% OF CAL
14G FIBER0G ADDED0G INTRINSIC11G OTHER13G TOTAL SUGAR
FAT 34G55% OF CAL
14G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy baked tofu and steamed broccoli sit atop creamy coconut-infused cauliflower rice, finished with shredded carrot and a peanut-coconut sauce. Colorful and satisfying, it's a complete plant-based meal.

mainbowltofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 300 g package of firm or extra-firm tofu
  • 1-2 tbsp soy sauce or gluten-free tamari
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tbsp arrowroot powder or cornstarch (optional, for crispier tofu)
  • 1 small head of cauliflower (riced (approx. 800 g or 6 heaping cups chopped cauliflower))
  • 1 cup 250 mL light coconut milk
  • 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)
  • 1/2 cup light coconut milk (the rest of the can from the cauliflower rice)
  • 5 tbsp natural peanut or almond butter
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 3 cloves garlic
  • 1 tbsp sweet chili sauce
  • 2 tsp rice wine vinegar
  • pinch of sea salt
  • 4 cups chopped and steamed broccoli (1 cup per bowl)
  • 1 cup grated carrot (1/4 cup per bowl)
  • 4 handfuls greens of choice such as chopped romaine or spinach
  • 4 tbsp sesame seeds (1 tbsp per bowl)
PREP
20M
SODIUM
1054MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.