Spicy Chipotle Buddha Bowl with Cauliflower Rice

Name: Spicy Chipotle Buddha Bowl with Cauliflower Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 head cauliflower; 1 head broccoli; 16 ounces white mushrooms; 3 tablespoons olive oil; garlic powder; salt & pepper; 1 avocado; 2 scallions; 1 cup plain greek yogurt; 1/2 can (or to taste) chipotle chili peppers in adobo sauce; Juice of 1/2 lime; 3 cloves garlic; salt to taste

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Course
Main Course
Cuisine
American

Spicy Chipotle Buddha Bowl with Cauliflower Rice

Nina Acevedo

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This spicy chipotle Buddha bowl with cauliflower rice is a filling, healthy, vegetarian, and low-carb meal.

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Ingredients

Servings

1 head cauliflower
1 head broccoli
16 ounces white mushrooms
3 tablespoons olive oil divided
garlic powder to taste
salt & pepper to taste
1 avocado sliced
2 scallions chopped (green parts)

Sauce:

1 cup plain greek yogurt
1/2 can (or to taste) chipotle chili peppers in adobo sauce
Juice of 1/2 lime
3 cloves garlic minced
salt to taste

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Instructions

Preheat oven to 450F. Move the rack to the middle.
Add the Greek yogurt, chilis in adobo sauce, lime juice, garlic, and salt to a blender or food processor. Blend until smooth. Pour dressing into a jar and set aside until needed.
Cut the broccoli into bite-size florets. Cut the mushrooms into halves or quarters, depending on size of mushrooms. Add the broccoli and mushrooms to a baking sheet and toss with 2 tablespoons of the olive oil, the garlic powder, and salt & pepper. Roast for 15-20 minutes.
Meanwhile, cut the cauliflower into bite-size florets. Add the cauliflower to a food processor (you may need to do more than one batch), and process on low speed until the cauliflower resembles rice or couscous.
Add the cauliflower rice to a skillet with a tablespoon of olive oil and some salt to taste. Cook for 10 minutes (or until it's as tender as you like) on medium heat, covered, stirring occasionally.
Slice the avocado and scallions. Assemble the bowls and serve immediately.

Notes

Cauliflower rice can keep in the fridge (either cooked or uncooked) for a few days if you don't need to make all four bowls at once.
The spiciness of the chipotle peppers can vary. If you're sensitive when it comes to spice, I'd definitely start with less than 1/2 the can of peppers and then taste and add more as needed.