Buddha Bowl On Cauliflower Rice

A tasty, plant-based Buddha Bowl on cauliflower rice! This easy Buddha Bowl recipe makes a tasty, nourishing, weeknight dinner

Course Main Course

Cuisine American

Keyword buddha bowl, buddha bowl recipe, power bool

Prep Time 10

Cook Time 30

Total Time 7 40

Servings

Calories 316kcal

Preheat the oven to 400 degrees.
Toss the cherry tomatoes in the olive oil, sea salt and garlic powder in one bowl. In another toss the mushrooms and in another toss the chickpeas with their oils.
Line a baking tray with tin foil and spread out the tomatoes, mushrooms and chickpeas trying to keep the veggies separate (do not mix in with chickpeas!)
Place the tray in the oven and cook for fifteen minutes. By then, the mushrooms should be secreting juice and the tomatoes starting to burst.
Remove the mushrooms and the tomatoes from the tray and place in a warming oven. Stir the chickpeas.
Place the tray back in the oven and cook for another 15 minutes. Turn the oven off and let sit
Note: if you like your chickpeas really crispy, cook for another 5-6 minutes! This leaves them cooked but not hard
While the veggies are cooking, make the cauliflower rice (if you haven't already!)
Assemble the Bowls
Place cauliflower rice into three bowls (you’ll have some leftover!). divide up the mushrooms and tomatoes into the bowls and top with chickpeas and avocados.

The nutritional value is approximate given there is leftover cauliflower rice and chickpeas.