Fuel your day with this vibrant Spicy Cauliflower Rice Buddha Bowl, where wholesome nutrition meets bold flavors. Substituting traditional rice with cauliflower not only lowers the calorie count but also adds a delightful crunch to the dish.
The star of this bowl is the creamy avocado-cilantro dressing, which adds a refreshing touch that complements the spiciness of the cauliflower rice perfectly. This meal is great for lunch or dinner, and it’s quick to prepare, making it ideal for busy weekdays.
Ingredients
INGREDIENTS
- 1 medium head of cauliflower, riced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/2 cup black beans, rinsed and drained
- 1 avocado
- 1/4 cup fresh cilantro
- 2 tablespoons lime juice
- 1-2 tablespoons water, as needed
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the riced cauliflower on a baking sheet and drizzle with olive oil, chili powder, cumin, salt, and pepper. Toss to coat evenly.
- Roast the cauliflower rice in the preheated oven for about 15-20 minutes, stirring halfway through, until tender and slightly crispy.
- While the cauliflower is roasting, prepare the avocado-cilantro dressing. In a blender, combine the avocado, cilantro, lime juice, salt, and water. Blend until smooth, adding more water if necessary to reach desired consistency.
- Once the cauliflower rice is done, assemble the bowls by dividing the cauliflower rice among two bowls. Top with cherry tomatoes, cucumber, and black beans.
- Drizzle the avocado-cilantro dressing over the top and serve immediately. Enjoy your healthy and flavorful Buddha bowl!
Notes
Storage: This bowl can be stored in the fridge for up to 3 days. Keep the dressing separate to maintain its freshness.
For added protein, consider topping your Buddha bowl with some chickpeas or grilled tofu. If you prefer less heat, adjust the amount of chili powder or add a dollop of Greek yogurt to balance the spice. This dish is best enjoyed fresh but can be stored in the fridge for up to 3 days—just keep the dressing separate to maintain its creaminess.
