Baked Buddha Bowls

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Baked Buddha Bowls




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Abel Dawson | 3/1/2021

  • prep time: 15

  • cook time: 30

  • total time: 45


Servings: 4

Ingredients:

  • 1 head Cauliflower

  • 3 Tbsp Olive Oil

  • 3/4 tsp Tumeric

  • 3/4 tsp Ground Ginger

  • 3/4 tsp Spices of India

  • 3/4 tsp Curry Powder

  • 3/4 tsp Cumin

  • 3/4 tsp Garlic Powder

  • 3/4 tsp Smoked Paprika

  • 2 Sweet Potatoes, cubed

  • 1 14oz Can Coconut Milk
  • 10 Cherry Tomatoes
  • 1 Bunch Asparagus
  • 8 Slices of Bacon optional
  • 1 Can Chickpeas(aka garbonzo beans)
  • 2 Avocados
  • 4 Eggs
  • Salt & Pepper

Instructions:

  1. Preheat oven to 450°F/230°C.


  2. Cut cauliflower into bite sized pieces and put in a bowl. drizzle 1 tbsp olive oil, ½ tsp turmeric, ½ tsp ground ginger, ½ tsp spices of india, ½ tsp curry powder, ½ tsp cumin, ½ tsp garlic powder, and ½ tsp smoked paprika. Toss together and put on a baking sheet lined with parchment paper.


  3. Cut sweet potatoes into bite size pieces, lay next to cauliflower, drizzle with 1tbsp olive oil and a pinch of salt.


  4. Roast for 30 minutes.


  5. Wash rice thoroughly and pour into a heavy bottomed saucepan, and add coconut milk. Let it come to a simmer on high heat, cover with a lid lower the head and simmer for 20 minutes.


  6. Quarter tomatoes, cut the bottom woody part of the asparagus and chop into 1” long strands. Place tomatoes on a baking sheet with skin down, and lay asparagus down, drizzle with olive oil and sprinkle a large pinch of salt.


  7. On a separate baking sheet line bacon.


  8. Add the tomatoes, asparagus, and bacon into the oven when the bake timer hits 15 minutes.


  9. Assemble all ingredients between 4 bowls. Serve hot an enjoy!


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