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Buddha Bowl On Cauliflower Rice

Buddha Bowl On Cauliflower Rice

This simple buddha bowl is a healthy twist to weeknight dinners! It's loaded with vegetables, vegan, gluten free and guaranteed to give your system a healthy boost!
Prep Time 21 hours 51 minutes
Cook Time 21 hours 51 minutes
Servings 4


  • Cauliflower Rice
  • 2 heads cauliflower 6 cups ish shredded
  • ½ sweet onion chopped (one overflowing cup)
  • 2 tablespoons olive oil
  • ¼ teaspoon sea salt
  • ½ teaspoon garlic powder
  • 3 cracks pepper or to taste
  • For The Oven
  • 2 cups cherry tomatoes
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon sea salt
  • 1 tablespoon avocado oil
  • 16 mushrooms
  • 1 tablespoon avocado oil
  • 1 large can chickpeas rinsed (or three cups cooked)
  • 2 tablespoons avocado oil
  • ½ teaspoon sea salt
  • For The Bowl
  • 2 avocados


  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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!)
  4. 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.
  5. Remove the mushrooms and the tomatoes from the tray and place in a warming oven. Stir the chickpeas.
  6. Place the tray back in the oven and cook for another 15 minutes. Turn the oven off and let sit
  7. Note: if you like your chickpeas really crispy, cook for another 5-6 minutes! This leaves them cooked but not hard
  8. While The Oven Veggies Are Cooking Make The Cauliflower Rice
  9. Grate the cauliflower. You’ll have roughly six cups.
  10. In a large pan, heat the olive oil over slightly over medium heat. Add the onions and spices. Cook until onions start to go clear.
  11. Add half the grated cauliflower to the pan and begin to cook for 3-4 minutes. Add the remaining cauliflower.
  12. Cover and cook for 10-12 minutes stirring every so often. Once the rice is starting to brown on the bottom, remover cover and cook for 5 more minutes stirring once or twice. Season with salt and pepper to taste.
  13. Assemble the Bowls
  14. 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.

Recipe Notes

Makes four but there will be leftover rice and chickpeas