Vibrant and Vital Vegan Keto Buddha Bowls! Delight in every bite!
Why are Buddha Bowls called Buddha Bowls? Because they aren’t called something else. Mmm, now is that some kind of mystical riddle? Or is it just a way to introduce you guys to Kind & Keto’s very own version of a buddha bowl? Introducing, Vibrant and Vital Vegan Keto Buddha Bowls!
If you believe that less is more, you are probably already a fan of buddha bowl bounty. The concept of a buddha bowl is nothing more than the reimagining of the world’s most simple meal.
A bowl of rice.
And then adding a twist to market the Bojangles out of it as a new trendy, cool way to eat. And that is more than okay with me!
Buddha Bing Buddha Bang!
Buddha Bowls enjoyed their time in the sun a few years back. And the social media platforms of the world made sure that these one-dish wonders caught on like wildfire.
There are loads of different theories about how this ancient bowl of yum got its new name. So let’s go through some of them and make a few up along the way!
So one version is that the shape reminds us of Buddha’s belly. Sounds okay, but the real Buddha was a skinny guy. Our favorite Buddha is obese though, how funny is that! He could do with switching to vegan keto buddha bowls for sure!
Monks in the East were not allowed to beg but they carried these “begging bowls” around with them and people who wanted blessings would gladly add a serving of their supper to the Buddhist monk’s bowl.
But the essence of a buddha bowl is always the same. And partly why it got named like it did. When we think of the principles of Buddhism we think of concepts like:
- do no harm (Vegan keto buddha bowls)
- mindfulness – (one dish-one heart-one world-one love! Hippie heydays folks!)
- less is more – less prep, less washing up, smaller portions, saving on water (less washing up). Reminding us that a bowl of food is all we need.
- clean eating- there is nothing more appealing than a bowl of brightly colored, crispy, fresh, vibrant vegetables.
A vegan keto buddha bowl is a meal that reminds us of how little we actually need and how much we actually take. On all levels. But unlike the original bowl of rice, ours is made using cauliflower rice.
Will this recipe break the bank?
Grain bowls, one-dish meals, macro bowls, breakfast bowls, lunch bowls, supper bowls, salad bowls. Call them what you will, I am a huge fan. This simple dish can be tossed together with whatever veggies you have lying around. Fresh veggies, definitely don’t use veggies that have been lying around!! LOL!
How easy is it to make a vegan keto buddha bowl?
The easiest dish in the world, provided you’re allowed to use the knives without adult supervision……
Vegan Keto Buddha Bowl Hero Ingredient
Greens! I think all the greens in this delicious vegan keto buddha bowl need a big shout out! We have the avo, baby spinach leaves, broccoli, and cilantro. Greens on keto add much-needed fiber. but they also add texture and flavor to everything.
Nothing beats the combo of crisp, crunchy lettuce (in this case we used spinach) and the smooth creaminess of the avo. Eating a buddha bowl like this reminds us to enjoy every bite and savor the taste of pure joy!
One Bowl, unless you have a friend, then two.
Go Green and order this set of two coconut bowls here. The set comes with two spoons, also made from coco palms.
Bowling anyone? Oh dear, the humor is killing me here today! Let’s go with the flow and say the mood is blissful mindfulness, with slashings of tranquil serenity..shhh…….. less is more.
Thanks for reading our Vegan Keto Buddha Bowl recipe….
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- 1 large avocado
- 2 cups of spinach
- ¼ cup shredded carrots
- ⅓ head of cauliflower
- ⅓ head of broccoli
- 2 tbsp almond butter
- 2 tbsp cilantro
- 3 tbsp avocado oil
- 2 tbsp sesame
- 2 tbsp black cumin
- salt and pepper to taste
- Wash spinach and split them between the two bowls.
- Blend cauliflower in a food processor until it looks like rice. Around 1-2 minutes
- Saute with avocado oil on high heat for 2-4 minutes.
- Add salt and pepper to taste.
- Transfer to bowls. Place on top of spinach leaves.
- Saute broccoli with avocado oil on high heat for 3-4 minutes. Add salt and pepper to taste. Transfer to bowls. Leave room for the avo and carrot.
- Slice avocado and add to the bowl. Season with sesame and black cumin.
- Add shredded carrot to the bowl and garnish with chopped cilantro.
- Add a dollop of almond butter on top.