Vegan Buddha Bowl

Lunch is more fun with chopsticks!

Interested in incorporating more vegetables in your diet? Check out these 10 ways to sneak in more vegetables!

Makes 1 serving

Ingredients for vegan buddha bowl

  • 2 mushrooms, sliced
  • 1 cup kale
  • 2 cauliflower florets
  • 1/8 avocado
  • Sprinkle of sesame seeds
  • Lemon pepper to taste
  • 1 tsp coconut oil

Directions for vegan buddha bowl

  1. In a small pan, heat up coconut oil.
  2. On a cutting board, slice veggies.
  3. Using your hands, crumple up the top of the cauliflower floret to slightly resemble rice.
  4. Fry up cauliflower until it gets toasted.
  5. In another frying pan, heat up olive oil and fry up the kale, seasoning it with lemon pepper.
  6. The last veggie you will fry up is the slices mushroom.
  7. Arrange all 3 veggies into a bowl, top with avocado and seasame seeds and serve.

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Nutrition facts

Per Serving

  • calories: 133
  • cholesterol: 0mg
  • fat: 8g
  • fiber: 6g
  • potassium: 789mg
  • protein: 6g
  • saturated fat: 4g
  • sodium: 56mg
  • sugar: 5g
Photograph by Christina Saschin. All rights reserved. Used with permission.

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original

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