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Colorful Buddha Bowl

  • 4 cups (120 g) spinach
  • 1/4 cup (60 ml) avocado oil
  • 1 small bunch of broccolini (or 1/4 head of broccoli), chopped
  • 1/4 head (150 g) cauliflower, food processed into rice-like particles
  • 1/4 cup shredded carrots
  • 1 large avocado, sliced
  • 2 Tablespoons cilantro, chopped
  • 2 Tablespoons (30 ml) almond butter
  • Salt and pepper, to taste
  • 1Divide the spinach between 2 bowls.
  • 2Add the avocado oil to a frying pan.
  • 3Sauté the broccolini for 2-3 minutes on high heat. Lightly season with salt and pepper to taste. Divide and add to the bowl.
  • 4Sauté the cauliflower rice on high heat for a few minutes. Lightly season with salt and pepper to taste. Divide and add to the bowl.
  • 5Add the shredded carrots and sliced avocado to the bowl.
  • 6Garnish with chopped cilantro.
  • 7Drizzle with almond butter on top.
(Estimated and based on per-serving amounts.)
Calories: 558     Fat: 52 g     Total Carbs: 23 g     Fiber: 14 g     Sugar: 4 g     Net Carbs: 9 g     Protein: 10 g