I am totally in love with Buddha Bowls, or hippie bowls if you prefer. These brightly colored bowls of plant-based goodness are my favorite lunch go to replacing my beloved salads! I love their endless possibilities. You can fill them will about any combination of veggies, beans, greens, and a grain which I really like. The grain adds that extra oomph filling me up so I can get the work done.
Today I’ll use the following veggies and grains, but really whatever you have is fine. All bowls normally consist of the following: Grain, 2 – 3 veggies, some greens, and some sort of nutritional topping, usually nuts.
What’s in the Bowl:
Prepare the Cauliflower Rice:
I’m choosing to keep my cauliflower rice as healthy as possible and therefore am going to steam it by mixing 2 cups of cauliflower rice, 1/4 cup coarsely chopped basil and 1/2 cup water in a skillet with a tight fighting lid. Bring to a boil over medium-high heat. It with the lid and reduce heat to low steaming for 5 minutes, or until liquid is absorbed and cauliflower is tender but not mushy.
Prep the Veggies:
Wash and spin dry a 1/2 cup spinach with a 1/2 cup destemmed and chopped kale. Open and rinse a can of black beans. Pack 1/2 of the can store for another salad another day. Peel and rinse 1 large carrot. Using your vegetable peeler make carrot ribbons.
Prepare the Sauce:
Perhaps even better than the dish of veggies is the sauces. One of my favorite sauces to use is a unicorn sauce it adds a bit of sweet heat to the bowl. That is why I’ll call this one the Unicorn Bowl. Are you in awe of my creativity?
In two large salad bowls divide the rice using 1 cup per each bowl. Top with a blend of spinach and kale, spoon some black beans over the greens, top with carrot ribbons, salsa fresca, and pumpkin seeds.
Serve Unicorn Sauce on the side. This sauce is HOT! and not everyone appreciates a hot chile sauce. I, for example, will only use a dash or two just to give the salad some interest. Hubby likes it hot and he can only handle 2 teaspoons mixed in the salad. If you prefer no heat at all use a red wine vinaigrette instead.
Healthy, yummy, with homemade hot sauce that is custom made to fit your taste. What’s not to love!– Ella💙
- 1 cup cauliflower rice
- 4 tablespoons basil, chopped
- 1/2 cup spinach
- 1/2 cup kale, chopped
- 1/2 cup black beans, rinsed & drained
- 1 carrot, peel & shredded into ribbons
- 1/4 cup fresh salsa
- 1/4 cup pumpkin seeds
In a medium saucepan that has a tight-fitting lid, add the cauliflower rice with the basil. Stir in 1/2 cup water and salt and pepper to taste.
Cook over medium-high heat until it starts to boil. Reduce heat to low and cover saucepan with lid. Let simmer until rice is tender and water has evaporated about 5-8 minutes.
Toss the spinach with the kale.
In two large salad bowls divide the cauliflower rice mixture, the spinach and kale, and the rest of the ingredients between the two bowls
Serve with unicorn sauce or other dressing on the side.