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Paleo Summer Buddha Bowl

Paleo Summer Buddha Bowl

Summer Buddha Bowl recipe & content provided by Ryan Carter

Preparing a buddha bowl is my favorite way to enjoy seasonal veggies that look as good as they taste. Incorporating vegetables in every meal is important because they contain micronutrients and antioxidants, which improve mitochondrial health, protect your gut, and reduce inflammation. And if you enjoy your vegetables with healthy fat, you’re helping your body absorb these key nutrients even more.[1]

This summery buddha bowl uses a combination of raw and cooked vegetables doused in healthy fats. If one of your favorite green-zone veggies isn’t listed here, make this buddha bowl you own and swap in your favorite produce.

Related: Bulletproof Breakfast Buddha Bowl

For the best buddha bowl possible, I recommend adding the dressing just before serving to keep the vegetables crisp and fresh. I used a spiralizer for the carrots and cucumber, but you could also made noodles out of your zucchini or radish.

This low-carb summer buddha bowl combines nutrient-packed cooked and raw veggies with a healthy dose of flavorful fat. Paleo and Whole30.

Paleo Summer Buddha Bowl

Start to Finish: 40 minutes

Ingredients:

  • 1 large zucchini, sliced
  • 1 large carrot, peeled and spiralized
  • 2 cups cauliflower rice (about 1/2 a head of medium cauliflower)
  • 1 medium cucumber, spiralized
  • 1/2 cup radishes, sliced thin
  • 2 medium celery stalks, sliced
  • 1/2 head of broccoli, broken into florets
  • 2 scallions (green parts only), finely sliced
  • 10 medium asparagus spears, trimmed
  • 1 cup pitted olives
  • Handful of fresh herbs such as mint, parsley, basil, or oregano
  • 1/2 lime
  • 1 large avocado, skinned and halved
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon avocado oil or ghee, divided

Instructions:

  1. Preheat oven to 350 degrees. Add broccoli to a lined baking tray, drizzle with half the avocado oil, and bake for 20 minutes or until lightly cooked. Set aside.
  2. In a saucepan over medium heat, add remaining avocado oil and saute carrot for 3 minutes or until wilted. Remove, add cauliflower to saucepan, saute for 3 minutes, and set aside.
  3. Preheat a griddle pan to medium high heat. Working in batches, grill zucchini and asparagus for 2 minutes per side and remove.
  4. Prepare the buddha bowl: In a wide, deep salad bowl, layer cooked and raw veggies. Top with avocado halves, olives and herbs. Dress with olive oil and salt to taste, and serve immediately.

Serves: 2

Nutritional Information (Per Serving):

  • Calories: 689
  • Protein: 15g
  • Total Carbs: 44.8g
  • Fiber: 20.8g
  • Sugars: 16.5g
  • Net Carbs: 24g
  • Total Fat: 56g
  • Saturated Fat: 8g
  • Polyunsaturated Fat: 6g
  • Monounsaturated Fat: 39g
  • Cholesterol: 0mg
  • Sodium: 1228mg
  • Potassium: 2380mg
  • Vitamin A: 9027mg
  • Vitamin C: 261mg
  • Calcium: 256mg
  • Iron: 6mg

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