Baked Buddha Bowls

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!