It’s super hard to find buddha bowls that are grain free and lower carb on the internet. They all seem to contain rice, quinoa or another kind of grain! So, if you respond well to a lower carb diet like myself, I created this recipe for you!

These super tasty, nutrient packed, gut loving buddha bowls will be sure to wow those little taste buds.

NOTE: This meal is a little more length than the rest of the meals on this website and in my eBooks (in terms of the number of steps) but why not set aside the time on the weekend and make it a fun activity with your friend, partner or kids?

Or, it makes the BEST ready to go lunches for your week ahead if you make them on a Sunday! Then really, you’ve saved time!

Recipe

Serves: 2

Cooking time: 45 minutes

Ingredients

For the baked tofu:

• 200 g firm or extra-firm organic tofu, pressed (see notes)

• 1 tbsp soy sauce or gluten-free tamari

• 1/2 tsp garlic powder

• 1/2 tbsp arrowroot powder or cornstarch

• Pinch of black pepper

For the Nut Butter Sauce

• 2 tbsp almond or peanut butter

• 1 tbsp soy sauce or gluten-free tamari

• 1 tsp white vinegar

• 1 tsp Sriracha sauce (reduce or omit if sensitive to spice)

• 2 tbsp unsweetened almond or coconut milk

• 1/2 tsp powdered stevia, 1drops liquid stevia or 1/2 tbsp maple syrup

• Pinch salt and pepper

For the Cabbage Rice

• 1/2 small green cabbage, riced

• 1 tsp coconut oil

• 1/4 cup lightly packed chopped spring onions

• 1/4 cup lightly packed chopped fresh coriander

• 2 cloves garlic, minced

For the Bowls

• 1/2 avocado (1/4–per bowl)

• 2 cups broccoli florets, steamed (1 cup per bowl)

• 2 cups finely chopped kale, steamed or massaged (1 cup per bowl)

Method:

This entire method is shown as a quick movie on my instagram to help you visualise and simplify the process! (Click here to see!)

1. Preheat the oven to 220 C. Cube the pressed tofu (see notes) and place in a bowl with the other tofu ingredients and mix. Then, place the tofu pieces on a baking tray lined with baking paper and bake for 15-20 minutes, flip and bake another 10-20 minutes until it’s brown and puffy. Set aside.

2. Chop cabbage into chunks. Throw chunks into a food processor and pulse a few times until it has the consistency of rice. Alternatively, you can just finely chop or shred the cabbage. Heat a large pan over medium - high heat, then add the cabbage, oil, coriander and spring onions and cook until tender and brown, for around 6-8 minutes, stirring well to begin, then only once every couple of minutes to allow it to brown! Turn off heat and set aside.

3. Steam the broccoli using whatever method of steaming you desire, set aside.

4. Remove the kale leaves from its stems and finely chop. Either massage the chopped leaves with 1/2 tsp olive oil until softened and dark green, or steam for 1 minute to soften, using the same method as the broccoli.

5. Whisk the sauce ingredients together well in a bowl or container until smooth and creamy.

6. The final step is assembling the bowls! Start with a big scoop of cabbage rice then add the broccoli, kale, avocado and tofu, and top with the sauce!

Notes:

• To press tofu, slice the tofu block into 3-4 slabs. Lay the slabs on a tea towel on the bench, then fold the towel over them. Press down with a chopping board with some heavy items on-top (like cookbooks). Let this sit for 15 mins before going ahead with the recipe. This is optional but will make it a little crispier.

• Making these ahead of time for lunches through the week? They can be packed and stored in the fridge for up to 3 days (but leave the avocado off until the day of serving). I would also recommend storing the sauce separately and adding this on the day too).

• To save time, the tofu can be baked up to 3 days in advance and the nut butter sauce can also be prepared up to 3 days in advance too. Broccoli and kale can be chopped and stored raw for up to 3 days.

Macros / serve (bowl):

Calories: 470 kcal

Protein: 32 g

Fat: 26 g

Net carbs: 21 g

Fibre: 15 g

Give it a go and let me know when you do by sharing it on your instagram and @health_with_bec ! I LOVE seeing your creations in the kitchen so much!