This vegan buddha bowl is made with cauliflower rice. Roasted cauliflower rice seasoned with rice vinegar and sesame oil is like glorious takeout but with fresher ingredients. With less than 10 minutes of prep time, you’ll be blown away that making a wholesome dish is so easy. Because we’re using cauliflower rice this buddha bowl is vegan, keto, paleo & whole30 friendly!
- This low carb, high-fat buddha bowl only takes 10 minutes of hands-on prep time. The rest of the work happens in the oven.
- A dash of rice vinegar with a touch of sesame oil will give you sushi bowl vibes.
- Slices of avocado with earthy mushrooms make this dish super hearty.
- Here’s a perfect dish for a cozy fall day.
How is this vegan buddha bowl lazy?
First off, what century are we in? Who here expects me to ask you, futuristic people, to grate, pulse or chop cauliflower florets into rice? I’m not going to do it. Go somewhere cheap like trader joes and grab a bag of riced cauliflower.
Since the cauliflower is riced and ready to go all we’re going to do is season it, bake it then top it with Buddha bowl goodies.
See those mushrooms? We’re not even going to dirty a skillet for them. Let’s microwave the mushrooms 1-2 minutes until they’re nice and tenders. This bowl is practically making itself!
Why is this vegan buddha bowl so good?
While I can eat cauliflower that’s been cooked any old way I will say that roasted cauliflower is the secret to a good life. Oven baked cauliflower is so flavorful I don’t know why people aren’t gushing about its awesomeness more. I’m not dramatic, roasted cauliflower is the ways to go!
So we have roasted cauliflower with it’s subtle caramelized aromas and top it with earthy mushrooms, crisp greens, and buttery avocado. There’s nothing better than this!
Where to buy unique ingredients?
Most grocery stores sell rice vinegar and sesame oil. I bet even Wal-mart has it in the aisle next to the soy sauce.
Because we’re keeping this whole30, I’m using coconut aminos instead of soy sauce but use what you have! Besides expensive healthy food stores, I’ve seen coconut aminos at sprouts and trader joes.
How to make this recipe
- Mix cauliflower rice with a generous coating of sesame seed oil.
- Add in a dash of rice vinegar (a little goes a long way) and a pinch of salt.
- Spread cauliflower rice over a lined baking sheet.
- Bake at 350 for 20-40 minutes depending on how golden you prefer.
- Microwave mushrooms for 1-2 minutes until they’re tender
- Remove mushrooms from their juices and mix with coconut aminos
- Top cauliflower rice with seasoned mushrooms, fresh greens, and sliced avocado.
- Add a side of coconut aminos for extra flavor.
Make this dish your own
- Use rice or quinoa instead of cauliflower rice
- Instead of riced cauliflower use another veggie like riced broccoli, beets or sweet potato
- Saute baby bok choy instead of using fresh greens
- A large portabella steak would be great on top
Depending on how golden you like your cauliflower that will change the cooking time. I think my cauliflower goes from zero to hero the darker the edges become.
A little rice vinegar goes a long way. If you don’t have any rice vinegar, you can leave it out.
Toasted sesame oil adds a whole other dimension of flavor to this dish. Any oil will get the job done, but I highly recommend toasted sesame oil.
Because the cauliflower rice is in such small pieces be sure to keep an eye on them while in the oven. Small pieces tend to burn easily.
Need more recipes?
- 3 Vegan Keto Cookie Sandwiches with Filling! (gluten-free)
- 6 Dairy-Free Homemade Coffee Creamers (Vegan, Keto, Whole30, Paleo)
- 3 Vegan Keto Flax Hacks – Oatmeal, Wraps, Crackers
- 3 Vegan Keto Recipes – Sushi, Lasagna, Tacos
- 3 Vegan Keto No-Bake Desserts!!!
- cauliflower rice (as much as needed to fill your bowl)
- 1 – 2 tablespoon toasted sesame oil
- 1-2 teaspoon rice vinegar to taste (optional)
- pinch of salt
- a handful of chopped mushrooms
- 1 tablespoon coconut aminos
- a handful of fresh greens (I used wild arugula)
- 1/2 avocado sliced
- additional coconut aminos & sesame seeds for garnish
- Mix riced cauliflower with oil
- Add rice vinegar and a pinch of salt. Mix and taste to see if you need more vinegar or salt.
- Spread cauliflower on a lined baking sheet.
- Bake at 350 for 20 – 40 minutes until golden (to preference)
- Microwave plain sliced mushrooms for 1-2 minutes until tender
- Drain away mushroom liquid and mix with coconut amino
- Plate cauliflower rice with seasoned mushrooms, fresh greens, and sliced avocado.
- Garnish with sesame seeds and serve with a side coconut aminos
Cook cauliflower to desired toastiness. You can bake cauliflower for 15-20 minutes until tender or longer for a roasted flavor. I can eat mine super toasted, and it’s almost embarring how golden I love mine to be.
You can skip the lazy method of baking if you prefer cooking your cauliflower rice in a skillet on the stove.
Store in the fridge up to 4 days.