For the bowl
- 2 cups cherry tomatoes
- 1/8 tsp. garlic powder
- 1/8 tsp. sea salt
- 4 Tbsp. avocado oil
- 16 mushrooms
- 1 large can chickpeas, rinsed (or three cups cooked)
- ½ tsp. sea salt
- 2 avocados
- 2 heads cauliflower (6 cups shredded)
- ½ sweet onion, chopped (one overflowing cup)
- 2 Tbsp. olive oil
- ¼ tsp. sea salt
- ½ tsp. garlic powder
- Pepper to taste
Preheat the oven to 400° degrees F.
Toss the cherry tomatoes with 1 Tbsp. of oil, sea salt and garlic powder in one bowl. In another, toss the mushrooms with 1 Tbsp. of oil, and in a third bowl toss the chickpeas with the final 2 Tbsp. of oil.
Line a baking tray with foil and spread out the tomatoes, mushrooms and chickpeas trying to keep the veggies separate from the chickpeas.
Place the tray in the oven and cook for 15 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 extra crispy, cook for another 5-6 minutes! This leaves them cooked, but not hard.
While the veggies are cooking, grate the cauliflower and make the cauliflower rice.
In a large pan, heat the olive oil over medium heat. Add half the grated cauliflower to the pan and begin to cook for 3-4 minutes. Add the remaining cauliflower and spices.
Cover and cook for 10-12 minutes stirring occasionally. Once the rice is starting to brown on the bottom, remove cover and cook for 5 more minutes stirring once or twice. Add salt and pepper to taste.
Assemble the Bowls
Place cauliflower rice into 3 – 4 bowls. Divide the mushrooms and tomatoes into the bowls and top with chickpeas and avocados.
Enjoy your buddha bowl!
Nutrition facts per serving: Calories 772; protein 36 g; fat 25 g; carbs 110 g.