Vegan Keto Buddha Bowl – A Vibrant Low-Carb Plant-Based Feast
KEY INFO
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4-6
Difficulty: Easy
Dietary: Vegan, Keto, Gluten-Free
Cost: $15-25 per serving
EQUIPMENT NEEDED
Essential:
- Large cutting board
- Sharp chef’s knife
- Food processor
- Large skillet
- Baking sheet
- Measuring cups and spoons
Alternatives:
- Box grater (instead of food processor)
- Multiple smaller cutting boards
- Regular pan (instead of skillet)
INGREDIENTS
Base:
- 1 medium head cauliflower (or 4 cups pre-riced cauliflower)
- 1 block (400g) firm tofu
- 2 cups mixed greens (kale, arugula, or spinach)
Vegetables:
- 2 cups Brussels sprouts, halved
- 1 medium avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
Healthy Fats:
- 3 tbsp olive oil (45ml)
- 2 tbsp coconut oil (30ml)
Seasonings:
- 2 tsp garlic powder
- 1 tsp turmeric
- 1 tsp each salt and pepper
- Optional: chili flakes
Garnish:
- ¼ cup sunflower seeds
- 2 tbsp sesame seeds
- Fresh lime wedges
METHOD
1. Prep Vegetables
- Wash all produce thoroughly
- Cut Brussels sprouts in half
- Rice cauliflower in food processor until rice-sized
- Cube tofu into 1-inch pieces
2. Roast Brussels Sprouts
- Preheat oven to 400°F/200°C
- Toss sprouts with 1 tbsp olive oil, salt, and pepper
- Roast for 15-20 minutes until edges are crispy
3. Prepare Cauliflower Rice
- Heat coconut oil in large skillet over medium heat
- Add riced cauliflower
- Cook for 8-10 minutes, stirring occasionally
- Season with turmeric and garlic powder
4. Cook Tofu
- Press tofu between paper towels to remove excess moisture
- Heat remaining olive oil in skillet
- Cook tofu 5-7 minutes per side until golden
5. Assemble Bowls
- Layer greens at bottom
- Arrange cauliflower rice, tofu, and vegetables in sections
- Top with seeds and garnishes
CRUCIAL TIPS
- Press tofu thoroughly to achieve crispy exterior
- Don’t overcrowd the pan when cooking vegetables
- Season each component separately
- Keep components separate for storage
Storage
- Refrigerate components separately up to 3 days
- Store avocado with pit to prevent browning
Common Mistakes
- Overcooking cauliflower rice (becomes mushy)
- Skipping tofu pressing step
- Not drying vegetables before roasting
Variations
- Swap tofu for tempeh or seitan
- Use different seasonal vegetables
- Add sugar-free sauce or dressing
- Include mushrooms for extra umami
