Buddha bowls are known for being a healthy, balanced, and vibrant meal, and this Cauliflower Rice Buddha Bowl with Spicy Peanut Dressing is no exception. Packed with colorful vegetables, this low-carb dish swaps out traditional grains for nutrient-dense cauliflower rice. The crowning glory is the spicy peanut dressing, which adds a rich, creamy, and slightly spicy kick that ties all the ingredients together. Perfect for a light yet satisfying meal, this bowl is vegan, gluten-free, and bursting with flavor.
Ingredients:
For the Cauliflower Rice Buddha Bowl:
- 1 medium head of cauliflower, riced (or 4 cups pre-riced cauliflower)
- 1 tbsp olive oil
- 1 red bell pepper, thinly sliced
- 1 carrot, shredded
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- 1/2 cup edamame (shelled)
- 1 cup purple cabbage, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp sesame seeds (optional for garnish)
For the Spicy Peanut Dressing:
- 1/4 cup natural peanut butter (smooth or chunky)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sriracha or other hot sauce (adjust to taste)
- 1 tbsp maple syrup or honey
- 1 tbsp rice vinegar or lime juice
- 1 clove garlic, minced
- 1/4 cup water (add more to thin the dressing as needed)
Toppings:
- 1/4 cup roasted peanuts, roughly chopped
- Fresh cilantro leaves for garnish
Preparation:
Step 1: Prepare the Cauliflower Rice
Start by making the cauliflower rice. If using a whole cauliflower head, wash it thoroughly, remove the leaves, and cut it into florets. Place the florets in a food processor and pulse until they resemble rice grains. You can also use store-bought riced cauliflower for convenience.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the riced cauliflower and sauté for 5-7 minutes until tender but still slightly crisp. Season with a pinch of salt and pepper, then set aside.
Step 2: Prep the Vegetables
While the cauliflower rice is cooking, prepare the vegetables. Thinly slice the red bell pepper, shred the carrot, slice the cucumber, and chop the purple cabbage. Set each vegetable aside in individual piles or bowls so they’re ready for assembling.
Step 3: Make the Spicy Peanut Dressing
In a small bowl, whisk together the peanut butter, soy sauce, sriracha, maple syrup, rice vinegar, and minced garlic. Gradually add water, one tablespoon at a time, until you reach your desired dressing consistency. It should be creamy but pourable. Taste the dressing and adjust the seasoning—add more sriracha for spice, more maple syrup for sweetness, or more soy sauce for saltiness if needed.
Step 4: Assemble the Buddha Bowls
Once your cauliflower rice is ready, divide it evenly between serving bowls. Arrange the colorful veggies on top of the cauliflower rice, grouping the red bell pepper, carrot, cucumber, avocado, edamame, and purple cabbage in a beautiful, organized way.
Step 5: Add the Spicy Peanut Dressing and Toppings
Generously drizzle the spicy peanut dressing over the bowls. Sprinkle with roasted peanuts and fresh cilantro leaves for an added burst of flavor and texture. For a finishing touch, you can also add a sprinkle of sesame seeds if desired.
Cooking Notes:
- Cauliflower Rice Cooking Tips: Be careful not to overcook the cauliflower rice. You want it to be tender but not mushy, retaining some texture to complement the crunchy veggies.
- Peanut Butter Substitutes: If you have a peanut allergy or prefer another nut butter, almond butter or sunflower seed butter works as a great alternative to peanut butter in the dressing.
- Adjusting the Spice Level: If you’re sensitive to heat, reduce the amount of sriracha or use a milder hot sauce. You can also omit the spicy element entirely if you prefer a less intense dressing.
Serving Suggestions:
This Cauliflower Rice Buddha Bowl makes for a delicious and nutritious meal on its own, but you can also serve it with a side of your favorite protein. Grilled tofu, crispy chickpeas, or baked tempeh make excellent plant-based additions. For non-vegan options, grilled chicken or shrimp pairs well with the spicy peanut flavors.
This dish is also great for meal prep. Store the cauliflower rice, vegetables, and dressing separately in airtight containers. When you’re ready to eat, simply reheat the cauliflower rice, assemble the veggies, and drizzle with dressing. The dressing can be stored in the fridge for up to a week.
Tips:
- Cauliflower Rice Shortcuts: For a quicker option, use pre-packaged cauliflower rice available in most grocery stores, either fresh or frozen.
- Crispy Cauliflower Rice: If you want to give your cauliflower rice a crispy texture, spread it out on a baking sheet and roast it at 375°F (190°C) for 15-20 minutes, stirring halfway through.
- Add Protein: Boost the protein content by adding marinated tofu, tempeh, or grilled chickpeas for a vegan protein-packed meal. You can also add scrambled eggs for a twist on breakfast Buddha bowls.
- Batch Prep: The spicy peanut dressing can be made in advance and stored in the refrigerator for up to a week, making it easy to whip up Buddha bowls throughout the week.
Prep Time:
15 minutes
Cooking Time:
10 minutes
Total Time:
25 minutes
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 11 g
- Sodium: 600 mg
Cauliflower Rice Buddha Bowls with Spicy Peanut Dressing
- Total Time: 25 minutes
Ingredients
For the Cauliflower Rice Buddha Bowl:
- 1 medium head of cauliflower, riced (or 4 cups pre-riced cauliflower)
- 1 tbsp olive oil
- 1 red bell pepper, thinly sliced
- 1 carrot, shredded
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- 1/2 cup edamame (shelled)
- 1 cup purple cabbage, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp sesame seeds (optional for garnish)
For the Spicy Peanut Dressing:
- 1/4 cup natural peanut butter (smooth or chunky)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sriracha or other hot sauce (adjust to taste)
- 1 tbsp maple syrup or honey
- 1 tbsp rice vinegar or lime juice
- 1 clove garlic, minced
- 1/4 cup water (add more to thin the dressing as needed)
Toppings:
- 1/4 cup roasted peanuts, roughly chopped
- Fresh cilantro leaves for garnish
Instructions
Step 1: Prepare the Cauliflower Rice
Start by making the cauliflower rice. If using a whole cauliflower head, wash it thoroughly, remove the leaves, and cut it into florets. Place the florets in a food processor and pulse until they resemble rice grains. You can also use store-bought riced cauliflower for convenience.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the riced cauliflower and sauté for 5-7 minutes until tender but still slightly crisp. Season with a pinch of salt and pepper, then set aside.
Step 2: Prep the Vegetables
While the cauliflower rice is cooking, prepare the vegetables. Thinly slice the red bell pepper, shred the carrot, slice the cucumber, and chop the purple cabbage. Set each vegetable aside in individual piles or bowls so they’re ready for assembling.
Step 3: Make the Spicy Peanut Dressing
In a small bowl, whisk together the peanut butter, soy sauce, sriracha, maple syrup, rice vinegar, and minced garlic. Gradually add water, one tablespoon at a time, until you reach your desired dressing consistency. It should be creamy but pourable. Taste the dressing and adjust the seasoning—add more sriracha for spice, more maple syrup for sweetness, or more soy sauce for saltiness if needed.
Step 4: Assemble the Buddha Bowls
Once your cauliflower rice is ready, divide it evenly between serving bowls. Arrange the colorful veggies on top of the cauliflower rice, grouping the red bell pepper, carrot, cucumber, avocado, edamame, and purple cabbage in a beautiful, organized way.
Step 5: Add the Spicy Peanut Dressing and Toppings
Generously drizzle the spicy peanut dressing over the bowls. Sprinkle with roasted peanuts and fresh cilantro leaves for an added burst of flavor and texture. For a finishing touch, you can also add a sprinkle of sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 350
- Sodium: 600 mg
- Protein: 11g