Spicy Chipotle Buddha Bowl with Cauliflower Rice
User Reviews
5
-
Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Spicy Chipotle Buddha Bowl with Cauliflower Rice
Description
Spicy Chipotle Buddha Bowl with Cauliflower Rice combines roasted broccoli and mushrooms seasoned simply then cooked until tender and caramelized, providing earthiness and bite. Cauliflower processed into rice-like grains is cooked gently with olive oil and salt to a tender texture, serving as a low-carb base. Creamy sliced avocado adds richness and smoothness, while fresh scallions contribute a mild onion note and color.
The dressing blends plain Greek yogurt with spicy chipotle peppers in adobo, lime juice for acidity, minced garlic, and salt to create a smoky, tangy sauce that complements the roasted vegetables and mild cauliflower rice. The roasting and sautéing impart depth of flavor and texture contrast, making the bowl satisfying as a whole.
Assembling the bowls when ingredients are ready keeps textures optimal. Adjust the chipotle quantity in the sauce to control spiciness based on tolerance. The cauliflower rice can be cooked ahead and stored refrigerated for a few days, aiding quick meal assembly.
Ingredients
- 1 cauliflower head
- 1 broccoli head
- 16 ounces white mushrooms
- 3 tablespoons olive oil divided
- garlic powder to taste
- salt to taste
- black pepper to taste
- 1 avocado sliced
- 2 scallions chopped (green parts)
Sauce:
- 1 cup yogurt plain, Greek
- 1/2 chipotle chili peppers in adobo sauce can, or to taste
- lime juice of 1/2 lime
- 3 cloves garlic minced
- salt to taste
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 be prepared in advance and stored in the refrigerator for several days.
- Spice levels vary by chipotle pepper; start with less than half a pepper and adjust to taste if sensitive to heat.
User Reviews
Overall Rating
5
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